This delicious dish has an Italian flavor filled with as many textures as it has colors. It accomplishes this feat without being weighted down with a lot of heavy sauces like some traditional pasta dishes. Although you know it’s healthy for them, your family will be drawn in by the burst of colors provided by all the delicious vegetables, and the equally pleasing taste explosion they experience when they dig in.
Dr. Oz: Grated Vegetable Pasta
- 2 cups diced onions
- 2 cups broccoli florets
- 12 oz, farfalle pasta
- 3 tbsp minced garlic
- 3 peeled and grated carrots
- 10 oz. cremini mushrooms cut into quarters
- 2 zucchini peeled and grated
- 2 cups grape tomatoes, halved
- 1 tbsp basil chiffonade
- 1 tbsp chopped parsley
- 1 cup spinach, stemmed
- 1 lemon
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp extra virgin olive oil
Fill a large pot with water and bring to a boil.
Place broccoli in and let cook until firm, then remove.
Place the pasta in the same water and cook until firm. Remove, strain, rinse and set aside.
Using a large non-stick pan, place the onions in olive oil and saute until they begin to lose their color.
Add the mushrooms and let cook until they’re nice and brown. Then, add the grated carrots and zucchini and let cook until they are nice and tender.
Now, push all the vegetables aside and pour in the rest of the olive oil, along with the garlic and cook until the fragrance wafts through the air. Then, add the tomatoes and broccoli while it is still warm. Then, add the salt and pepper, parsley, and top it off with a zest of lemon before mixing thoroughly.
Now, add the spinach and stir until the spinach wilts from the heat of the other ingredients.
Top it off with the chiffonade basil and serve.
- Total amount of protein: 8 grams
- Total number of Fiber: 6 g
- Total number of calories: 220
- Total number of carbs: 38
- Total amount of Sugar: 6 g
- Total amount of Sodium: 360 mg
- Total amount of Cholesterol: 0 mg
- Total amount of Saturated fat: 0 g