Holiday Market Low Fat Pasta (Printable)
A vibrant dish with seasonal vegetables and a light, flavorful sauce for a wholesome, guilt-free meal.
# List of ingredients:
→ Pasta
01 - 12.3 oz whole wheat penne or fusilli
02 - 1 teaspoon salt (for boiling water)
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 small zucchini, diced
06 - 1 cup cherry tomatoes, halved
07 - 1 small red onion, thinly sliced
08 - 2 cups baby spinach
09 - 2 cloves garlic, minced
→ Sauce & Seasoning
10 - 2 teaspoons olive oil
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste
14 - Zest of 1 lemon
15 - 2 tablespoons freshly squeezed lemon juice
→ Garnish
16 - 2 tablespoons fresh basil, chopped
17 - 2 tablespoons grated Parmesan cheese (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 1/2 cup pasta water.
02 - Heat olive oil in a large nonstick skillet over medium heat. Add sliced red onion and sauté for 2 minutes until slightly softened.
03 - Add minced garlic, sliced bell peppers, and diced zucchini to the skillet. Sauté 5 to 6 minutes until vegetables are tender yet crisp.
04 - Stir in halved cherry tomatoes and cook for an additional 2 minutes until just softened.
05 - Add baby spinach and cook for approximately 1 minute until wilted.
06 - Sprinkle Italian seasoning, crushed red pepper flakes if desired, salt, and black pepper over the vegetables and stir well.
07 - Add the drained pasta to the skillet and toss thoroughly with the vegetables, adding reserved pasta water as needed to maintain moisture.
08 - Remove from heat. Stir in lemon zest and freshly squeezed lemon juice. Adjust seasoning to taste.
09 - Serve immediately, garnished with fresh basil and optional grated Parmesan cheese.
# Expert Advice:
01 -
- It tastes like you spent hours in the kitchen, but it's honestly ready in under 40 minutes—perfect when you want to impress without the stress.
- The vegetables stay crisp and colorful, which means you're getting real nutrition without any heavy cream or butter weighing you down.
- Every bite has this bright, lemony freshness that makes you feel like you're eating something special, not just something healthy.
02 -
- Don't skip reserving that pasta water—it's the difference between a dry dish and one that feels cohesive and creamy without any cream. The starch in the water is your best friend here.
- Add the lemon juice at the very end, off the heat. If you cook it, it loses its bright, fresh quality and becomes bitter. Same with the basil—fresh herbs at the end always taste better than herbs cooked in.
- Taste as you go. Salt, seasoning, and lemon are very personal. What tastes right to me might need a little adjustment for you, and that's not just okay—it's the whole point of cooking for yourself.
03 -
- Keep your pan and skillet hot enough that the vegetables sauté rather than steam. If you hear a gentle sizzle when something hits the pan, you're in the right zone. This is what keeps them crisp and flavorful.
- If you're cooking for someone with a dairy allergy or preference, just skip the Parmesan entirely. This dish doesn't need it—the lemon and basil are enough to make it sing. The nutritional yeast swap works, but honestly, I prefer it without any cheese at all.