Healthy Garlic Veggie Pasta
When I want a meal that’s fresh, flavorful, and easy to make, I always turn to my Healthy Garlic Veggie Pasta. It’s packed with broccoli, zucchini, red onions, and whole wheat spaghetti, tossed in a delicious garlic-infused sauce. Completely ready in just 40 minutes, it's perfect for a quick, guilt-free dinner!
Servings: 4 servings
Calories: 363.5kcal
Ingredients
- 8 oz whole wheat spaghetti 2oz per serving
- 1 tsp extra virgin olive oil
- 6 cloves garlic minced
- 2 cups pasta sauce choose a variety with no sugar added
- 1 red onion diced
- 2 red bell peppers diced
- 2 small broccoli heads chopped into small florets
- 3 zucchini diced
- 1/4 tsp crushed red pepper
- 1 tsp dried oregano
- 1/4 cup parmesan cheese use 1-2 Tbsp per serving
- salt & pepper to taste
Instructions
- Cook spaghetti according to package directions, set aside.
- Heat a large skillet over medium heat. Add olive oil, onions, and garlic - saute for 3-5 minutes, until the onions are slightly translucent.
- Add the broccoli, zucchini, oregano, crushed red pepper, and salt/pepper to taste. Cook for 5-10 minutes until all of the vegetables have cooked through.
- Heat the spaghetti sauce in a small pot over low heat. Add the diced red bell peppers to the sauce, simmer for 10 minutes.
- To serve: take 2 oz of the whole wheat spaghetti and top with 1/4 of the sauce, 1/4 of the vegetable mixture, and 1 Tbsp parmesan cheese.
Notes
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- My #1 Tip for making the best garlic veggie pasta is to never rinse the noodles after cooking! I know it’s tempting, but that starchy water is pure gold, it helps the sauce cling to every strand, making each bite extra flavorful. Trust me, once I stopped rinsing my pasta, my dishes went from good to incredibly delicious!
- Cook pasta al dente: I always make sure to cook my spaghetti just right, firm but tender. Nobody wants mushy noodles, trust me!
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- Break spaghetti for easier cooking: Twirling is fun, but I like to break my spaghetti in half to prevent clumping. The strands still twirl perfectly.
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- Use a large pot: I always cook pasta in a big pot to keep it from sticking. A large stock pot works best for even cooking.
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- Sneak in veggies for picky eaters: If I need to hide the veggies, I shred, puree, or dice them extra small. It’s the easiest way to add more nutrition without complaints.
Nutrition
Calories: 363.5kcal | Protein: 16.4g | Fat: 6.3g | Saturated Fat: 1.2g | Cholesterol: 3.6mg | Sodium: 773.1mg | Potassium: 1094.5mg | Fiber: 15.6g | Sugar: 9.3g