Whole Wheat Pasta With Summer Veggie Sauce

Name: Whole Wheat Pasta With Summer Veggie Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 355 milliliters baby arugula; 2 servings freshly ground black pepper; 1 carrot, peeled and grated; 118 milliliters cherry tomatoes, halved; 2 Tbsps chopped fresh basil; 2 garlic cloves, minced; 177 milliliters low-sodium chicken broth (see note); 1 Tbsp extra-virgin olive oil; 1 small onion, sliced thin; 2 servings grated Parmesan cheese; 1 mediums red bell pepper, stemmed, seeded, and cut into 1/4 inch pieces; 1 pinch pinch red pepper flakes; 113 grams whole-wheat rotini pasta or other curly shaped whole wheat pasta; 2 servings salt; 2 Tbsps tomato paste; 1 zucchini, halved lengthwise and sliced 1/4 inch thick (see note)

You can never have too many main course recipes, so give Whole Wheat Pasta With Summer Veggie Sauce a try. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains roughly 23g of protein, 17g of fat, and a total of 482 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have cherry tomatoes, pepper, chicken broth, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.