Whole Wheat Pasta Recipe
This easy, tasty, healthy Whole Wheat Pasta Recipe is easy to make when you're in a hurry! Full of flavor and loaded with veggies, this family friendly supper will be a sure fire hit!
Servings: 4 servings
Calories: 380kcal
Ingredients
- 8 oz whole wheat penne pasta
- 1 16oz bag organic frozen spinach
- 1 red onion diced
- 6 cloves garlic minced
- 1 14 oz can fire roasted tomatoes with green chilies the green chilies add a wonderful spicy kick to the pasta – so try to use that instead of just plain fire roasted tomatoes!
- 1 28oz jar pasta sauce
- Dried Italian seasoning to taste
- Grated fresh parmesan cheese
- Salt & pepper (or crushed red pepper) to taste
- 1 tbsp extra virgin olive oil
Instructions
- Cook the pasta according to package directions. While the pasta is cooking, sauté the onions, garlic and frozen spinach with 1 tbsp olive oil in a large saucepan.
- Once the pasta is cooked, drain and set aside. Once the spinach mixture is heated through, add the fire roasted tomatoes.
- Stir in salt, pepper, italian seasoning, crushed red pepper (all to taste) into the spinach/tomato mixture. Heat up your pasta sauce in a separate saucepan.
- Stir in salt, pepper, oregano into the spinach/tomato mixture – to taste. Heat up your pasta sauce and get ready to assemble/serve your dish! To assemble: Start with a layer of rotini pasta, top with veggie mixture, top with sauce, and finish off with 2 Tbsp grated fresh Parmesan cheese.
Notes
Top Tips For Making This Gourmet, Healthy 20 Minute Pasta Meal
- Cook the pasta al dente (with bite).
- Use a whole grain pasta, or another healthy variety (like lentil, chickpea, spelt or quinoa) as listed above.
- To make sure the pasta doesn't stick together, use at least 4 quarts of water for every pound of noodles, and stir your pasta constantly for the first few minutes of cooking.
- Use a pre-made pasta sauce low in sodium and sugar.
- Add in whatever veggies you have in your fridge!
- Use canned tomatoes with chilies for an extra kick of flavor!
- Taste as you cook, don't rely too heavily on the cooking time on the package.
- Drain your pasta as soon as it's done. Don't let it sit in the water off the heat.
- Add your pasta to your sauce, not your sauce to your pasta.
- I used frozen spinach as that's what I had, but you can use fresh.
- Don't go overboard with your grated cheese topping!
Nutrition
Calories: 380kcal | Carbohydrates: 62g | Protein: 18g | Fat: 9g | Saturated Fat: 2.4g | Cholesterol: 7.9mg | Sodium: 970mg | Potassium: 746mg | Fiber: 12.6g | Sugar: 6g