I often find myself thinking about the ingredients I want to eat first and then deciding on the recipe: this pasta with peas, zucchini and cherry tomatoes was born exactly like that.
It’s a very tasty vegan dish that serves as a balanced one-course meal, complete with all the nutrients and perfect for anyone on a diet. It takes very little time to prepare, practically while the pasta is cooking.
I recommend doing as I do and using whole-wheat pasta which, together with all the other vegetables, will give you more protein and fiber.
Really delicious — I served it at one of my diet events and my “brave” participants tried it right away; everyone was satisfied and very full. So here I am to share the recipe with you too. Let’s see how to make it.
More light pasta dishes are here:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer
Ingredients
- 10 oz whole-wheat spaghetti (or any other pasta you prefer)
- 2 zucchini (use 4 if they are small)
- 14 oz frozen peas
- 9 oz cherry tomatoes
- 1 clove garlic
- 2 spring onions (scallions)
- 1 1/3 tbsp extra virgin olive oil
- 1 bunch basil
- to taste salt
- to taste pepper
- Points per serving = 10 WW points
Preparation
Cut the zucchini into small dice and halve the cherry tomatoes. Thinly slice the spring onions and the garlic and put them in a pan with the oil. If you prefer to remove the garlic later, add the whole clove or only cut it in half — that will make it easier to remove.
Sauté the spring onions and garlic in the oil over low heat, adding a little water if it starts to dry out. Then add the diced zucchini and the cherry tomatoes and brown for a few minutes. Next add the frozen peas, a tablespoon of water if necessary, and a pinch of salt.
Cover and let the peas soften for a few minutes. All the vegetables should remain slightly crisp to ensure a higher fiber intake.
Meanwhile cook the pasta — I used whole-wheat spaghetti — and when al dente drain it well and add it to the sauce. Add plenty of fresh basil torn by hand, adjust the salt and sprinkle with pepper if you like.
And here the pasta with peas, zucchini and cherry tomatoes is ready to be served. What a lovely aroma…
I also thought of trying it with whole-wheat farfalle in a cold pasta salad version. Just let the sauce cool and rinse the drained pasta under cold water. Combine everything and voilà! Shall we try?
Enjoy your meal!
by Giovanna Buono
