Whole wheat pasta may not be the prettiest, but it sure does have some great qualities! It has more fiber and protein than your average pasta. One cup of whole wheat pasta has 4 grams of fiber and 5 grams of protein. Plus, it has B vitamins such as thiamin, riboflavin, niacin, and vitamin B6. This is one of the easiest swaps you can make for a healthier dish. I always use whole wheat instead of regular in any recipe that calls for pasta. It does have a slightly nuttier flavor, but it’s nothing you can’t get used to.
Add a protein to this dish like chicken or shrimp and you’ve got the perfect dinner. Or add some mushrooms to keep it vegetarian. Spring and summer produce some of my favorite vegetables so take advantage of all of them with dishes like this!
Spring Vegetable Pasta
- 2 cups whole wheat pasta, cooked
- 1 red bell pepper, chopped
- 1/2 yellow onion, chopped
- 2 medium zucchini, chopped
- 1 cup kale, chopped
- 1/2 cup cherry tomatoes, cut in half
- 1 head of broccoli, chopped
- 1/4 cup fresh basil, chopped
- Juice 2 lemons
- 2 tbsp olive oil
- Salt and pepper
- Shaved Parmesan cheese
Cook pasta according to package directions. Reserve 1 cup of pasta water. While pasta is cooking heat olive oil in a medium pan. Add all chopped veggies and basil to the pan, sprinkle with salt and pepper, and saute for 8-10 minutes until soft. Squeeze lemon juice over the top. Add reserved pasta water and shave Parmesan cheese over top. Combine with cooked pasta and serve.
Serves: 4 | Serving size: 1/2 cup pasta, 1/2 cup veggies
Calories: 215, total fat: 9 g, total carbohydrates: 28 g, dietary fiber: 3 g, sugars: 3 g, protein: 8g
What is your favorite transitional dish from winter to spring? Tell me below!