Servings
Units
Ingredients Tap to tick off
- 8 oz whole wheat pasta
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 zucchini, sliced
- 2 tbsp olive oil
- 1/4 cup parmesan cheese
Method
- Boil a large pot of salted water. Cook the whole wheat pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add broccoli, zucchini, and cherry tomatoes. Sauté for 5-7 minutes until vegetables are tender.
- Toss the cooked pasta into the skillet with the vegetables. Add a splash of the reserved pasta water if it seems dry.
- Stir in the parmesan cheese and serve hot.
Chef's tipWhole wheat pasta provides more sustained energy and fiber compared to refined white pasta.
Storing leftovers
Keeps: 3 to 4 days in an airtight container in the fridge.
Freezer: Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Part of the week 4 meal plan.
