Whole-Wheat Vegetable Pasta
Whole-Wheat Vegetable Pasta brings fresh, everyday ingredients together in a satisfying italian-inspired recipe. A little patience and good olive oil let simple flavors shine.
Total includes 0 minutes of resting, rising, chilling, or incubation where specified. Pizza dough baking time depends on the recipe you make.
Let’s make it
- 01
Boil pasta in salted water according to the package, reserving ½ cup cooking water.
- 02
Warm oil in a skillet. Sauté zucchini for 6 minutes; add garlic and tomatoes and cook 5 minutes.
- 03
Add spinach until wilted. Toss in pasta and enough reserved water to coat. Finish with Parmesan.
A little kitchen wisdom
Reserve pasta water before draining. Its starch helps olive oil and vegetable juices coat the penne.
Make it your own
Use gluten-free pasta if needed. Omit Parmesan or use a dairy-free alternative for a vegan version.
Storage & leftovers
Refrigerate in a sealed container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F (74°C).
A note on nutrition
This recipe uses everyday ingredients. Nutrition varies by brand, portion, and substitutions; verified nutrient analysis is not available. Dietary labels describe the base recipe, so check ingredient packaging and substitutions for allergens.
