This dish offers a healthy and vibrant mix of whole wheat pasta and a medley of colorful vegetables. The simplicity of olive oil and the natural flavors of the veggies complement the whole wheat fettuccine perfectly, making it a delicious and nutritious meal option.
- 350g whole wheat fettuccine
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- 1 small zucchini, thinly sliced
- 1 small bell pepper, thinly sliced
- Salt and pepper to taste
- Grated Parmesan cheese (optional), for garnish
Cook the Whole Wheat Fettuccine: In a large pot of salted boiling water, cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
Sauté Garlic and Veggies: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add sliced zucchini and bell pepper. Cook for 3-4 minutes until they start to soften.
Add Tomatoes and Spinach: Toss in the halved cherry tomatoes and baby spinach leaves into the skillet. Stir and cook for an additional 2-3 minutes until the spinach wilts and the tomatoes slightly soften.
Combine Pasta with Veggies: Add the cooked whole wheat fettuccine to the skillet with the sautéed veggies. Gently toss to combine, ensuring the pasta gets coated with the olive oil and mixes well with the veggies. If needed, add a splash of reserved pasta water to loosen the pasta.
Season and Serve: Season with salt and pepper to taste. Divide the Whole Wheat Fettuccine with Olive Oil and Veggies among serving plates. Optionally, garnish with grated Parmesan cheese for added flavor.
Enjoy: Serve immediately and savor the delightful combination of whole wheat fettuccine and the freshness of sautéed vegetables in olive oil.