This fantastic pasta recipe includes a garden of vegetables, along with a pantry of herbs and spices. It’s also packed with vitamins, phytonutrients and fiber.
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Ingredients
- 12 ounces whole wheat spaghetti
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, chopped
- 1 pint cherry or grape tomatoes, quartered
- 4 ounces sugar snap peas, thinly sliced
- 4 ounces green beans, thinly sliced
- 2 scallions (white and light green parts), chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 3 tablespoons chopped flat-leaf parsley
- 3 tablespoons chopped tarragon
- 2 tablespoons Parmesan cheese, grated
Directions
- Fill a large pot with water and bring to a boil. Cook the pasta according to package directions.
- In a large skillet, heat oil over medium-high heat. Add garlic and cook, stirring, until fragrant but not browned, about 30 seconds. Add tomatoes, snap peas, green beans, scallions, salt, black pepper and red pepper. Cook, stirring often, for 2 to 3 minutes, until crisp-tender.
- Divide the pasta evenly among four bowls and spoon the vegetables on top. Sprinkle with parsley, tarragon and Parmesan cheese.
Nutrition information (per serving)
Calories: 229
Total fat: 9 g
Saturated fat: 1.7 g
Protein: 9 g
Carbohydrate: 33 g
Dietary fiber: 4.6 g
Sugar: 6 g
Cholesterol: 0 mg
Sodium: 283 mg
— Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness.