Garden-fresh whole-wheat pasta with red pepper, cherry tomatoes and arugula
Enjoy a garden-fresh meal with our whole-wheat pasta recipe featuring vibrant red pepper, juicy cherry tomatoes, and peppery arugula. Topped with grated parmesan and a drizzle of olive oil, this healthy and delicious dish is bursting with flavor and perfect for any occasion.
- 26 Mar 2024
- Cook time 10 min
- Prep time 5 min
- 4 Servings
- 6 Ingredients
This garden-fresh whole-wheat pasta with red pepper, cherry tomatoes, and arugula is a delightful and nutritious meal that is perfect for any occasion. With the wholesome goodness of whole-wheat pasta and the vibrant mix of fresh vegetables, this dish is both healthy and satisfying. Whether you're serving it for a family dinner or a quick weeknight meal, it's sure to be a hit with everyone.
Ingredients:
Instructions:
- Wash the red bell pepper, cherry tomatoes, and arugula.
- Slice the red bell pepper into thin strips.
- Halve the cherry tomatoes.
- In a large pot, bring water to a rolling boil. Add a pinch of salt for seasoning.
- Once boiling, add the whole-wheat pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.
- Drain the pasta and set it aside.
- While the pasta is cooking, heat 2 tablespoons of the olive oil in a large skillet over medium heat.
- Add the sliced red peppers to the skillet and sauté for about 5 minutes until they are soft and slightly caramelized.
- Once the red peppers are cooked, reduce the heat to low and add the remaining olive oil to the skillet.
- Add the cooked pasta, cherry tomatoes, and arugula to the skillet.
- Toss everything together gently until the arugula is wilted and the cherry tomatoes are warmed through, which should take about 2-3 minutes.
- Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the pasta mixture.
- Toss well to ensure the cheese is evenly distributed and melted slightly by the residual heat.
- Transfer the pasta to serving plates.
- Garnish with any additional Parmesan cheese or a drizzle of olive oil if desired.
- Serve immediately and enjoy your garden-fresh, wholesome pasta dish!
Tips:
- Make sure to cook the whole-wheat pasta al dente for the best texture.
- Roast the red pepper beforehand to enhance its sweetness and flavor.
- Add the arugula just before serving to keep it fresh and crisp.
- Feel free to add other vegetables like zucchini or mushrooms for extra flavor and nutrition.
- Season the pasta with salt and pepper to taste, and add a squeeze of lemon juice for a bright, tangy finish.
This garden-fresh whole-wheat pasta is not only delicious and healthy but also very easy to prepare. With just a few simple ingredients and steps, you can enjoy a nutritious meal that's bursting with flavor and freshness. Whether you're a seasoned cook or a kitchen novice, this recipe is approachable and sure to impress. Enjoy your wholesome and tasty pasta dish!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 3.43g | 9% |
| Sugar 2.81g | 3% |
| Fat | |
| Fat 18g | 21% |
| Saturated 4.00g | 13% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 10mg | 2% |
| Vitamin B1 0.13mg | 10% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 2.35mg | 15% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 55mg | 61% |
| Vitamin E 0.97mg | 6% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 1.35mg | 12% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 230mg | 7% |
| Selenium, Se 24ug | 46% |
| Sodium, Na 230mg | 15% |
| Zinc, Zn 1.47mg | 13% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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