Healthy Veggie Pasta

The zucchini brings a slightly crunchy texture, and the tomatoes create a light, refreshing sauce while basil adds a pop of freshness and a bright herbal note to the dish. Finally, the olive oil ties all the flavors together and creating a perfect balance in every bite.

This veggie pasta dish is delicious and packed with nutrients and fiber, making it a very healthy and satisfying meal. I used linguine for this recipe, but you could use other types of pasta if you don’t have linguine in your pantry.

Least but not last, whole grain pasta are of course the best choice if you are looking to maximize the health benefits. Enjoy!

Ingredients

• 70 g linguine
• ¼ onion
• ½ pepper
• 50 g zucchini
• 50 g eggplant
• 20 ml olive oil
• ½ garlic clove
• 125 g canned tomatoes
• 7 g green basil
• salt
• pepper

Instructions

• Mix the canned tomatoes and garlic, salt and pepper to taste in a blender. Boil the sauce on low heat until it reaches the right consistency and acidity.
• Keep a few leaves of basil for the plating and finely cut the rest. Add the basil to the sauce after removing from the heat.
• Bring a pot of salted water to the boil, add the pasta, and cook until al dente.
• Cut the vegetables into small cubes and quickly fry in a pan with a little olive oil.
• Add the tomato sauce over the cooked vegetables and boil together. Add the pasta to the sauce and mix gently.
• Transfer to a plate and decorate with the remaining basil leaves.