Name: RUSTIC VEGETABLE PASTA
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tbsp olive oil; 2 tbsp balsamic vinegar; 1 medium zucchini ((thinly sliced)); 3 medium carrots ((peeled and sliced)); 5 mini red sweet peppers ((sliced)); 2 cups sugar snap pea pods; 4 oz whole wheat spaghetti ((uncooked)); 3 Tbsp lemon juice; 2 Tbsp Italian seasoning; Salt and pepper to taste

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Pasta is one of those things that I struggle with on Weight Watchers. It always seems so high in points that I have a difficult time justifying having it with a meal.

The solution for me is quite often using zucchini noodles. But this delicious rustic vegetable pasta is just as wonderful. The trick is to use whole grain pasta. It’s much higher in fiber than regular durum wheat pasta, which makes it fewer points.

Topping the pasta with grilled and seasoned vegetables means that it’s filling without adding a lot more points. Grilling the vegetables adds a delicious flavor as well as making the vegetables look beautiful.

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The lemon juice and Italian seasoning add light and delicious flavor, especially when they’re paired with the balsamic seasoned vegetables. Adding lemon juice (or lime juice) to vegetables makes them bright and beautiful.

RUSTIC VEGETABLE PASTA

Nutritious and delicious whole grain pasta served with grilled vegetables. The whole dish is seasoned with Italian seasoning and balsamic vinegar. The lemon juice helps to keep the vegetables bright and beautiful while adding a refreshing summery flavor.

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings servings

Calories 231 kcal

Ingredients

1 tbsp olive oil
2 tbsp balsamic vinegar
1 medium zucchini (thinly sliced)
3 medium carrots (peeled and sliced)
5 mini red sweet peppers (sliced)
2 cups sugar snap pea pods
4 oz whole wheat spaghetti (uncooked)
3 Tbsp lemon juice
2 Tbsp Italian seasoning
Salt and pepper to taste

Instructions

Cook pasta according to package direction.
Mix together the oil, vinegar, zucchini, carrots and peppers. Mix to toss well.
Grill for 5 – 10 minutes, or until the vegetables begin to become tender.
Add the sugar snap pea pods and grill for 1 minute.
Mix together the vegetables, spaghetti, lemon juice and seasonings. Serve warm.

Notes

Entire recipe makes 4 servings

Serving size is about 2 cups

Each serving = 4 Points*

*based only on ingredients that have an SP Freestyle value

Nutrition

Calories: 231 kcalCarbohydrates: 36.7 gProtein: 6.7 gFat: 6.6 gSaturated Fat: 1 gCholesterol: 5 mgSodium: 48 mgPotassium: 470 mgFiber: 6.3 gSugar: 10 gCalcium: 40 mgIron: 2.3 mg