Lightened Summer Vegetable Pasta
We love pasta, but in the summer it can be a little too heavy (not to mention high in carbs). So we spent our Sunday afternoon searching for ways to make our pasta healthier and decided to add veggies and make our own sauce. Hope you like it as much as we did!
- 2 cups whole wheat penne pasta, dry
- 4 medium zucchini, cut into slices, then quartered
- 3 cups grape tomatoes, halved
- 4 garlic cloves, minced
- 2 cans stewed, diced tomatoes
- 1 1/4 cup corn, canned, no added salt
- 1/4 cup olive oil
- 3/4 cup parmesan cheese, shredded
- 3 tbsp. dried basil
- 1 tsp onion powder
Sauce: In a large sauce pan, add 2 tbsp. olive oil and heat on low. Add minced garlic and let simmer for about 3 minutes. Add cans of tomato sauce, olive oil, basil and onion powder. Simmer on low for about 15-20 minutes while stirring regularly to keep sauce from burning.
Dish: Spray a large fry pan with Pam or non-stick spray. Add zucchini and tomatoes. Add 1/4 cup water and let vegetables steam until fully cooked, adding water as needed. Meanwhile, start a large sauce pan of water and bring to boil. Boil penne pasta according to package directions and strain when fully cooked. When vegetables are cooked, add vegetables, pasta and sauce to a large mixing bowl. Add corn and parmesan cheese and mix well with a large spoon. Makes 6-8 servings. *Pair with grilled chicken or fish for a balanced meal!
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