Too many leftover raw veggies and don’t know what to cook? This vegetarian recipe with lightly sautéed veggies like bell pepper, onion, garlic, tomato, freshly chopped coriander is nutritious and gives filling to your stomach. The only carbs you are allowed on a diet or try it out with different combinations of salads is pasta.
Pasta provides you with beneficial carbs. While white pasta is low in fiber, whole wheat pastas serves as ideal source of selenium, that activates antioxidant enzymes which helps protect your cells from molecular damage. Pasta contains manganese that helps regulate blood sugar. Incorporating veggies with pasta provides good nourishment and all the necessary nutrition.
- 50 grams whole wheat pasta
- ½ onion, diced
- ½ bell pepper, diced
- ½ teaspoon garlic, diced
- ½ tomato, diced
- 2 mushroom chopped
- 1 teaspoon olive oil.
- ½ teaspoon black pepper and oregano
- 1 sprig fresh cilantro, Optional
Calories: 190 KCal
Carbs: 25.9 gm
Proteins: 5.9 gm
Fats: 5.2 gm
- Bring water to boil and add pasta.
- Chop veggies while the pasta is cooking.
- Drain the water and rinse in cold water.
- Heat olive oil in pan and sauté onions and green peppers.
- Add mushrooms, sauté until veggies are soft and tender.
- Add marinara sauce and cook on low flame for 5-10minutes.
- Add cooked pasta and mix well.
- Put sauce on top of pasta or mix pasta and sauce together.
- Season with oregano, pepper and salt.
Over to you
Whether you try the simple shell-shaped or the spiral one, this dish brings so many flavours when blended together with exotic veggies. To make it healthier, you can add corns and broccoli and give this nutrient dense dish a toss. This is a great way to start inculcating a habit of eating vegetables, especially in young children. Enjoy this healthy whole wheat pasta with the goodness of fibre!