Italian-inspired vegetable pasta bowl


I wanted to dish out this Italian-inspired vegetable pasta bowl yesterday, but just couldn’t wait to share my s’mores brownie cupcake recipe with you! Am I the only one that gets excited when recipe experiments turn out well??

This vegetable pasta bowl is healthy, simple, AND filling — a triple win!

Italian-inspired vegetable pasta bowl
Serves 1

  • 1/2 c. whole wheat pasta, cooked
  • 1 c. chopped broccoli
  • 1/4 c. chopped red onion
  • 1/2 c. red pepper
  • 1/4 c. shelled edamame
  • 6 cherry tomatoes, halved
  • 1/2 Tb. olive oil
  • 1 Tsp. balsamic vinegar
  • Sprinkle of parmesan cheese
  1. Heat olive oil in saucepan. Add all chopped vegetables and cook to desired tenderness. (As I mentioned before, I like mine a little burnt!)
  2. With about one minute left to cook, put 1/2 c. cooked whole wheat pasta in pan. Pour balsamic vinegar over pasta and veggie mixture. Saute for about one minute.
  3. Pour into a bowl and top with parmesan cheese. Enjoy!

How to “level up” this recipe:

  • Add more veggies! Depending on what I have on hand, I’ll add spinach, asparagus, green peppers, squash, and/or whatever else needs to be used up in the fridge! (Clearly, I’m not picky.)
  • Instead of the olive oil, lightly coat your pan with olive oil spray to save some calories.
  • Add cooked boneless skinless chicken breast strips for some more protein.

How to “level down” this recipe: 

  • Not into whole wheat pasta? You can easily substitute a regular or “SmartTaste”-type pasta.
  • Use butter instead of olive oil to make it slightly creamier.
  • Need some more flavor? This would be great with a half-cup of pasta sauce as well.
  • As always, take out any vegetables that you’re not a fan of, or swap in some that you do like!

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