Whole Wheat Pasta with Vegetables

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Whole Wheat Pasta with Vegetables

A healthy and easy Indian-style whole wheat pasta loaded with fresh vegetables, light spices, and simple flavors. Perfect for a quick lunch or dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Ready in 25 minutes
Total Time 25 minutes
Servings: 2 people
Course: Dinner, lunch
Cuisine: Indian Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup whole wheat pasta uncooked
  • 1 tbsp olive oil
  • 1/2 cup carrot finely chopped
  • 1/2 cup capsicum chopped (any colour)
  • 1/3 cup beans finely chopped
  • 1/2 cup tomato finely chopped
  • 1 green chilli slit
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp mixed herbs oregano or Italian seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp salt adjust to taste
  • 1/4 cup pasta water reserved from boiling
  • 1 tbsp coriander leaves chopped, for garnish

Equipment

  • Kadhai or deep pan
  • strainer
  • wooden spoon

Method
 

  1. Boil the whole wheat pasta in salted water until soft but firm. Drain and keep aside. Save a little pasta water.
  2. Heat olive oil in a pan and add green chilli. Let it sizzle for a few seconds.
  3. Add carrots, beans and capsicum. Cook for 3 to 4 minutes until slightly soft but still crunchy.
  4. Mix in chopped tomatoes and cook for another minute.
  5. Add turmeric, red chilli powder, black pepper and salt. Stir well.
  6. Add boiled pasta and toss gently. Pour in a little pasta water to help coat the pasta.
  7. Sprinkle mixed herbs, mix once more and turn off the heat.
  8. Garnish with coriander leaves and serve warm.

Notes

Use colorful vegetables like zucchini or corn for extra nutrition. Avoid overcooking the pasta to keep a good texture.
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