Low-Calorie Pasta Dinner with Veggies and Tomato Sauce
A light and flavorful low-calorie pasta dinner featuring whole wheat pasta, fresh vegetables, and a homemade tomato sauce. Perfect for a healthy and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
8 ounces whole wheat spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
1 medium zucchini, diced
1 medium red bell pepper, diced
1 cup cherry tomatoes, halved
1 cup fresh spinach, chopped
1 (14-ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the diced zucchini and red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the cherry tomatoes and cook for another 3 minutes until they start to break down.
Stir in the crushed tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Simmer the sauce for 5 minutes, stirring occasionally.
Add the chopped spinach to the sauce and cook for 1-2 minutes until wilted.
Add the cooked pasta to the skillet and toss well to combine with the sauce and vegetables.
Remove from heat and sprinkle with chopped fresh parsley before serving.