A colourful whole wheat pasta packed with broccoli, tomatoes and other vegetables for an easy, fibre-rich meal that works well for lunch or dinner.
Medical Disclaimer: This recipe and its nutrition information are provided for general educational purposes only. Individual nutritional needs can differ. If you have a medical condition, food allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
This simple vegetable pasta combines whole wheat pasta with colourful vegetables and a light tomato-based coating. Whole wheat pasta provides more fibre than standard refined pasta, while the vegetables add colour, texture and variety.
Choose whole wheat pasta and make vegetables a generous part of the dish. Using no-added-salt tomato products can also help keep sodium more manageable.
Cook the whole wheat pasta according to the packet directions until al dente. Reserve a little cooking water, then drain.
Heat the olive oil in a large pan over medium heat. Add the broccoli, capsicum and zucchini and cook for about 4–5 minutes until just tender.
Add the garlic and cherry tomatoes. Cook briefly, then stir in the crushed tomatoes and dried herbs.
Add the drained pasta to the pan and toss everything together. Add a splash of reserved pasta water if needed to loosen the sauce.
Season with black pepper and divide between bowls. Add a small amount of Parmesan if desired and serve warm.
Values are estimates and can vary depending on ingredients, brands and portion sizes used.
Whole wheat pasta contains gluten, and Parmesan contains dairy. Check ingredient labels and adjust the recipe if you have food allergies or specific dietary requirements.
