Prep Time 15 Min
Cook Time 15 Min
Servings4 servings People
Calories400 kcal
I make this whole wheat pasta with vegetables in my kitchen a couple times a month, especially when I’ve got carrots and broccoli hanging around from earlier in the week. It’s the kind of dinner we have on regular evenings, nothing fancy, just something my family finishes without much fuss. I boil the pasta first while chopping the veggies, so everything comes together quick. What I like is how the pasta water helps everything coat nicely without needing a heavy sauce – saves time and keeps it light. Last time I cooked it, I overcrowded the skillet and the veggies steamed more than sautéed, so now I use my biggest pan and add them in stages. We usually eat it right from the skillet at the table, maybe with some bread on the side if there’s any left. Keeps well for lunch the next day too. It’s practical because you can swap whatever veggies are on hand, like zucchini instead of pepper if that’s what you’ve got. Takes under half an hour if you’re not dawdling, and the whole wheat makes it feel a bit heartier than plain pasta.(Easy Whole Wheat Veggie Pasta)
Ingredients
- 10 1/2 ounces whole wheat pasta
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 medium onion, thinly sliced
- 1 cup broccoli, cut into small florets
- 1 medium carrot, cut into small cubes
- 1 bell pepper (red or yellow), sliced
- 1/2 cup sweet corn, canned or frozen
- 1/4 cup chopped parsley
- Salt, to taste
- Black pepper, to taste
- Pinch dried oregano, optional
- 1/4 cup grated Parmesan cheese, optional
Instructions
- Boil the pasta in salted boiling water following package directions.
- Drain and save 1/2 cup pasta water.
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic, stir until soft and golden.
- Toss in carrot and broccoli, cook 3-5 minutes until starting to soften.
- Add bell pepper and corn, stir another 2 minutes.
- Season with salt, pepper, and oregano.
- Mix in the cooked pasta.
- Add some reserved pasta water, stir to combine and coat.
- Turn off heat, stir in parsley and cheese if using, serve hot.
Why You’ll Love This Recipe
- Comes together fast for weeknight dinners.
- Veggies give a slight crunch next to the tender pasta.
- Fills up the family and leftovers hold up okay.
Chef’s Tips for Perfection
- Don’t skip reserving pasta water – it really helps bind everything without drying out.
- Keep an eye on broccoli so it stays firm, not mushy.
- Try frozen peas instead of corn if you prefer less sweet.
Storage and Reheating
Store leftovers in an airtight container in the fridge up to 3 days. Reheat in a skillet with a splash of water over medium heat to loosen it up, about 5 minutes.
Nutritional Notes
Around 400 calories per serving, with fiber from the whole wheat pasta and vegetables.
