Pasta doesn’t have to be unhealthy. All you need to do is select the right kind of (healthy) pasta, and add a rainbow of colors to it. Yes, I said rainbow. And yes, I meant a variety of vegetables.
This whole grain pasta recipe is so easy to make, and can be whipped up in less than 30 minutes if you have all the ingredients ready. Also, you would have prepared the marinara sauce even before you realize it, since everything goes into one single pot!
Whole Grain Pasta in Homemade Marinara Sauce
- Whole Grain Penne Pasta – 2 cups
- Roma Tomatoes – 4
- Yellow Onion – 1/2 of 1 whole
- Vegetables of your choice – chopped, around 2 to 3 Cups
- Garlic – 2 pods
- Canola/Vegetable Oil – 1 and 1/2 tablespoons
- Heinz Tomato Ketchup – 1/2 cup
- Chilli Powder – 1 teaspoon (or as per liking)
- Fresh/ Dried Basil – 1 teaspoon
- Shredded Monterey Jack cheese – 3 tablespoons
- Salt – to taste
- Cook pasta as per package instructions.Drain out the water using a colander and place the colander (with pasta still in it) under cold running water for around a minute to stop the pasta from cooking further.
- Blanch tomatoes for 6-8 minutes. You will see cracks appearing on the skin of the tomatoes. Blanching makes it easier to peel the skin.
- Drain out the hot water and place the blanched tomatoes under cold running water for a minute.
- Peel the tomatoes and chop them up roughly. Transfer to a container and set it aside. I also like to give the chopped tomatoes a slight squeeze, just to get the juices out, while still keeping it chunky.
- Cut the onions into circles (not too thick, not too thin), and separate the rings by hand. Also, mince the garlic pods.
- Next, cut the vegetables into sizes that resemble to the size of the pasta. Since I used Penne Pasta, I cut most of my vegetables lengthwise to resemble the length of the pasta.
- Heat oil in a pot and add the onion rings. Once the onion rings turn slightly transparent, add the minced garlic and the vegetables. NOTE: If you are using vegetables like Squash/Zucchini/Mushrooms, add them after the other vegetables have cooked 3/4ths of the way, since these veggies cook at a faster rate.
- At this point, preheat the oven to 350° F/180° C.
- Next, add the chopped tomatoes, tomato ketchup, chilli powder and salt. Simmer for 2-3 minutes. Add in the Basil at this point.
- Add the cooked pasta and mix well. Let it cook for 2 minutes and then turn off the heat.
- Transfer to a baking dish, sprinkle with shredded cheese and bake for 10 minutes.
- Serve hot with a portion of Garlic Bread.
Nutrition Per Serving*: Calories – 395; Fat – 11 grams; Protein – 11 grams; Carbs – 66 grams; Fiber – 9 grams
- This recipe is adapted from Tarla Dalal’s book ‘The Pleasures Of Vegetarian Cooking’. The recipe can also be found online here.
- *Nutritional information from MyFitnessPal