Who knew comfort food could be so healthy?
Try our favorite, colorful, super easy one pan veggie pasta that is ready in just 15 minutes! It’s perfect for busy nights, meal prepping, or anyone looking for a delicious, nutrient-packed pasta dish! It offers just the right amount of comfort without wreaking havoc on your waistline. And in addition to all the yummy and healthy goodness, this one pan recipe makes for simple, stress-free clean-up.
A Quick One-Pan Dinner
I’m sure I’m not alone when I say I am always looking for quick and easy recipes. We all lead such busy lives, which can make it so hard to leave time to cook healthy and nourishing meals. Well, luckily meals like this are here for us. It’s quick to prep, easy to cook, and light on the dishwashing!
Packed with a Rainbow of Nutrients
We’ve added a rainbow of veggies to this recipe to make it not only beautiful, but also full of healthy nutrients that are beneficial for your health. Things like fiber, antioxidants, and essential vitamins and minerals come together to make this colorful dish.
Shallots have a strong flavor, similar to onions and garlic. They’re a great source of vitamin C, iron, and manganese, as well as vitamin B6, which is very important for nervous and immune system function.
Garlic is known for its strong aroma and high phytochemical content which provides potential cholesterol-lowering and cancer-fighting properties. Eating garlic regularly can even reduce blood pressure and the risk of stomach and colorectal cancers.
Tomatoes are a sweet and delicious addition to this meal, as well as a great source of fiber, potassium and vitamins A, C and K. These nutrients support healthy skin, strong bones, good vision, healthy blood circulation, and even kidney stone prevention. Tomatoes also have lycopene, which is the pigment that gives tomatoes their red color. It has been linked to the prevention of heart disease and certain types of cancer, as well as protection against sunburns.
Bell peppers come in a range of colors like red, orange, yellow, and green and are a great way to turn your plate into a rainbow. Just one pepper delivers a day’s worth of vitamins A and C, which support healthy skin and immune function. For this recipe, try out some new colors to dress up your dish!
Even though mushrooms often come in white or brown, they’re still packed with as many antioxidants as other, more colorful fruits and vegetables. Mushrooms are great sources of fiber and protein, as well as many important nutrients, including B vitamins, selenium, potassium, copper, and vitamin D. Fun fact: mushrooms act as little sponges in sunlight, which means they soak up vitamin D from the sun and deliver them straight to your system!
Spinach is one of the most popular dark leafy greens, which actually indicates it’s high levels of chlorophyll and health promoting antioxidants. It’s also high in iron, which is very important for the function of red blood cells and circulation. Furthermore, spinach provides vitamins A, B2, C and K, which are important for maintaining bone health and immune function.
Feel free to add in some slices of grilled chicken or baked fish to boost the protein content of this meal. Protein is crucial for a maintaining and building lean muscle mass, focus, energy, and a fast metabolism.
Pasta Ready in Minutes!
Have dinner ready in 15 minutes with this colorful one pan veggie pasta! Start by heating a wide pan or pot over medium heat and add in the olive oil. Once warm, add the shallots, garlic and red chili flakes. Sauté for about 1 minute. Then, add in the vegetable broth, tomatoes, peppers, mushrooms, and linguine. Make sure to gently submerge the pasta and veggies so that they’re completely covered. Increase the heat to medium-high and bring to a boil. Once boiling, reduce to a simmer and cook for 4 minutes. Then, add the spinach and cook for 4 more minutes or until everything has softened and the pasta is al dente. Remove from heat and add in the basil, lemon, salt, pepper, and parmesan cheese.
If you make this one pan veggie pasta, we’d love to hear what you thought about it in the comment section!
- 1 tablespoon olive oil
- 2 shallots chopped
- 4 garlic cloves sliced thinly
- 1/4 teaspoon red chili flakes
- 2 1/2 cup vegetable broth low sodium
- 2 cup cherry tomatoes quartered
- 1 orange bell pepper diced
- 1 yellow bell pepper diced
- 1 cup mushrooms sliced
- 1/2 pound whole wheat linguine or any other whole wheat pasta
- 1 cup spinach chopped
- 1/3 cup basil fresh, chopped
- 1/2 lemon juiced and zested
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/3 cup parmesan cheese grated
Heat a wide pan or pot over medium heat and add in the olive oil.
Once warm, add the shallots, garlic and red chili flakes. Sauté for about 1 minute
Add in the vegetable broth, tomatoes, peppers, mushrooms, and linguine. Make sure everything is fully covered (if not, add more broth or water).
Increase the heat to medium-high and bring to a boil. Once boiling, reduce to a simmer and cook for 4 minutes.
Add the spinach and cook for 4 more minutes or until everything has softened and the pasta is al dente.
Remove from heat and toss in the basil, lemon, salt, pepper, and parmesan cheese.
SmartPoints (Freestyle): 10
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