Whole grain pasta, beans, and plenty of fresh vegetables make this recipe a carb- and antioxidant-packed meal that will restock your energy stores after a run. It makes 8 hearty portions, so save any leftovers for lunch the next day. Cutting the vegetables the night before will help speed up the cooking process.
Instructions :
- Bring a large pot of water to a boil over high heat. When it boils, salt the water and add the pasta. Cook according to package directions.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the onion and cook for 7 minutes, or until tender. Add the garlic and cook for 1 minute longer.
- Add the carrots, broccoli, tomatoes, Worcestershire sauce, and basil. Cook for 4 minutes. Add the red and white beans and cook for 2 minutes, or until the vegetables are tender.
- Drain the pasta and add it to the pan along with the cheese. Toss together and serve with additional Parmesan, if desired.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
