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HomeWeight WatchersSummer time Vegetable Pasta - Emily Bites

Summer time Vegetable Pasta – Emily Bites


Summer Vegetable Pasta overhead

This recent Summer time Vegetable Pasta is a simple meatless meal that celebrates the flavors of summer season produce! I really like how rapidly this comes collectively and {that a} serving feels filling with out being heavy. I selected to make use of a few of my favourite greens, zucchini, yellow squash, inexperienced beans, and candy corn. One of many good issues about this recipe is that it’s tremendous versatile. You may undoubtedly combine up the greens based mostly in your preferences or what you’ve gotten available. Not solely is that this recipe simple and engaging, however a hearty (1 & 2/3 cup) serving is simply 299 energy or between 2-7 WW Private Factors, relying in your ZeroPoint meals. To view your WW PersonalPoints for this recipe and monitor it within the WW app or website, click on right here.

I’ve been making an attempt to work a number of extra meatless meals into my very own dinner rotation, and after I first talked about that at the start of the 12 months a number of readers contacted me saying they’re making an attempt to do the identical. I’ll nonetheless be sharing loads of meat, however when you’re seeking to eat rather less meat whereas nonetheless having tasty, satisfying meals, I’ll preserve posting some meatless ones as effectively!

Summer Vegetable Pasta in a bowl

Recipe Suggestions and Substitutions

  • Greens: I really like the veggies I selected, however you may undoubtedly swap some based mostly in your preferences or what you’ve gotten available. I believe bell peppers, carrots, or mushrooms would all be tasty on this dish!
  • Meat: I particularly created this as a meatless meal, however you could possibly undoubtedly high if off with some grilled or sauteed rooster or shrimp for a lift of protein.
  • Broth: I used vegetable broth to maintain this vegetarian, however you need to use rooster broth when you want. You can additionally use white wine if you wish to change up the flavour a bit!
  • Serving Measurement: This recipe made about 10 cups whole, so I broke it into six servings of 1 & 2/3 cups every. If that’s an excessive amount of or too little for you, be at liberty to separate it up otherwise!
  • Beneficial Aspect Dish: I extremely counsel serving this with my Simple Garlic Knots – it’s an ideal match!

Summer Vegetable Pasta in a pan

Extra Lightened-Up Meatless Meals

Searching for extra tasty meatless recipes like this Summer time Vegetable Pasta? Try my Cauliflower and Barley Parmesan Bake, Tacky Spicy Black Bean Skillet, Broccoli Cheddar Stuffed Baked Potatoes, Butternut Squash Quinoa Salad, Baked Cauliflower Mac and Cheese, Vegetable Fried Rice, Buffalo Cauliflower Wings, Avocado Egg Salad, Veggie Lover’s Flatbread, Strawberry Quinoa Salad, Spinach and Artichoke Lasagna Roll-Ups, Eggplant Parmesan Casserole, Linguine with Roasted Greens and Goat Cheese, Broccoli Cheddar Soup, Tomato Soup Mac and Cheese, Enchilada Cheese Rolls, Zucchini Casserole, and extra within the Vegetarian class of my recipe index!

Summer time Vegetable Pasta

This recent Summer time Vegetable Pasta is a simple meatless meal that celebrates the flavors of seasonal produce!

  • 10 oz raw complete wheat pasta, I used Farfalle
  • 1 tablespoon olive oil
  • ½ medium crimson onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 medium zucchini, minimize into cubes
  • 1 medium yellow squash, minimize into cubes
  • 1 ½ cups recent or frozen corn kernels
  • 1 cup minimize inexperienced beans, minimize into 1-inch items
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed crimson pepper
  • cup vegetable broth
  • 2 tablespoons lemon juice
  • 1 tablespoon mild butter, I exploit Land O’Lakes mild butter unfold with canola oil
  • 2 oz Parmesan cheese, freshly shredded
  • 2 tablespoons recent chopped basil
  • Convey a big pot of water to a boil and prepare dinner the pasta in accordance with package deal instructions. Take away about ½ cup of pasta water and put aside earlier than draining the pasta. Drain the pasta and put aside.

  • As soon as the pasta goes in to prepare dinner, drizzle the olive oil into a big sauté pan and produce to medium warmth. Add onion and stir to coat with the oil. Prepare dinner for 2-3 minutes, stirring sometimes, till softened. Add the garlic and stir for 30 seconds till aromatic. Add the zucchini, yellow squash, corn, and inexperienced beans and sprinkle with the salt, black pepper, and crushed crimson pepper. Stir every part collectively to mix.

  • Scale back the warmth to med-low and canopy the pan. Prepare dinner for five minutes, briefly eradicating the quilt to stir midway by.

  • Take away the lid and return the warmth to medium. Add the broth and the lemon juice and stir. Prepare dinner for one more 3-5 minutes, stirring sometimes, till the greens are tender. Add the cooked pasta and stir to mix. Add the butter and the parmesan cheese together with reserved pasta water as wanted (I used about ¼ cup of pasta water at this level, however you may add kind of, to style). Stir till the cheese and butter have melted and all elements are mixed. Simmer for a minute or so after which high with basil earlier than serving.

To view your WW PersonalPoints for this recipe and monitor it within the WW app or website, click on right here!
Vitamin Data per (1 & 2/3 cups) serving:
299 energy, 50 g carbs, 6 g sugars, 8 g fats, 2 g saturated fats, 10 g protein, 7 g fiber, 234 mg sodium (from myfitnesspal.com)
Weight Watchers Factors Plus:

8 per (1 & 2/3 cups) serving (PP calculated utilizing a Weight Watchers PointsPlus calculator and the vitamin information beneath)
impressed by healthyish meals


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