I love making vegetable pasta during the week because it’s simple, fairly quick and I can make lots of different variations depending on what veggies I have in the fridge and how I flavor it. I often use different types of vinegar and oil to cook the veggies with dried herbs and garlic but this week I noticed I had some leftover white wine from the weekend..so of course I had to try that out! It turned out really tasty so I thought I would share 🙂
Whole Grain Vegetable Pasta
2 Cups Dry Whole Grain Pasta (I used Rotini)
2 Tablespoons Olive Oil
2 Garlic Cloves Chopped
1/4 Cup Chopped Purple Onion
1/4 Teaspoon of each: Black Pepper, Salt, Basil, Parsley, Oregano
1/2 Cup Chopped Red Bell Pepper
1/2 Cup Chopped Green Bell Pepper
1/2 Cup White Wine
4 oz Baby Portabella Mushrooms, sliced
Cook pasta according to package directions. Sauté garlic cloves and onion in olive oil over medium low heat in a medium saucepan. Add black pepper, salt, basil, parsley and oregano and continue cooking until onions appear translucent, about 3-4 minutes. Turn heat up to medium and add chopped red and green peppers and white wine. Stir and cook a few more minutes until peppers are almost cooked to desired doneness. Add sliced mushrooms and continue to stir and cook until mushrooms are warm and cooked through. Divide pasta into 4 servings and top with vegetable mixture. Top with reduced fat shredded cheese if desired.
Nutrition Info per Serving:
Protein: 9 grams
Fat: 8 grams
Saturated Fat: 1 gram
Carbohydrates: 46 grams
Fiber: 6 grams
Sodium: 155 mg
*1/4 cup part skim low moisture mozzarella cheese adds an additional 85 calories, 7 grams of protein, 5.5 grams of fat, 3 grams of saturated fat, 2 grams of carbohydrates, and 190 mg of sodium.
USDA National Nutrient Database used for nutrition analysis.