Whole Wheat Veggie Pasta

This recipe for Whole Wheat Veggie Pasta has been with me for YEARS! To be honest, I haven’t really shared it with you all because I assumed it was “too easy.” Too easy? Don’t ya’ll like easy recipes? I know I do. My mom used to make this when we would have a chill night at home, but wanted something tasty and comforting that was still healthy. As an adult, it’s been my reset dinner, my meal that grounds me.

Lately, I’ve been working on my diet after a lonnnnggg summer of overindulging. I’m not getting the results I necessarily want as fast as I want them, but I know this dinner will kick me off on the right start. This dish is healthy meets comfort. It’s tons of seasonal vegetables with garlic olive oil and serve with hearty pasta and lots of parmesan cheese! This meal is my go-to for when I’m trying to transition from not so healthy to healthy. It’s a dish that no matter what, it makes me feel good on the inside, and I hope it makes you feel good, too!

Whole Wheat Veggie Pasta
Servings: 4
Calories: 534
Fat: 12.4
Carbs: 100.4
Protein: 18.5


  • 1 bell pepper, sliced
  • 5 oz cherry tomatoes
  • 1 zucchini, sliced
  • 10 oz baby bella mushrooms, sliced
  • 1 cup of yellow onion, chopped
  • 8 cloves of garlic, minced
  • 3 tbsp olive oil
  • 1 lb of whole wheat angel hair pasta – I use this one.
  • Seasonings (not in caloric calc.) – salt, pepper, garlic powder, crushed red pepper flake, and a dash of cayenne pepper, if you like it spicy.


  1. Get that big pot of water on high heat to get it boiling for your pasta. Since we’re using angel hair pasta, it won’t take long to cook, but it’s always good to be prepared! #girlscout
  2. Have your frying pan on medium heat and add in one tbsp of olive oil. Add your peppers and onions to the pan with half of your garlic. Season your vegetables with salt, pepper, garlic powder, and crushed red pepper flakes.
  3. Once your peppers begin to soften a little bit, add your zucchini, mushrooms, and one more tbsp of olive oil. Don’t forget to add your pasta to your boiling water at this point!
  4. Your zucchini and other veggies should be pretty soft at this point, so add your cherry tomatoes, remaining garlic and olive oil.
  5. My tip with cherry tomatoes is to smash them a bit in the pan as they cook up. This not only gives you a little bit of a sauce, you also save yourself from burns and stains from biting into these babies once you serve!
  6. Pasta should be cooked up and vegetables should be cooked through. Strain your pasta and add it to your olive oil and veggie mixture. Toss until completely coated.
  7. Serve your pasta with copious amounts of parmesan cheese!

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