Go Back
Daniel Fast Lunch Pasta Vegetables

Daniel Fast Lunch Pasta Vegetables

Daniel Fast Lunch Pasta Vegetables is your answer to a quick, wholesome, and compliant meal that’s perfect for busy weekdays. This recipe is incredibly useful for anyone adhering to the Daniel Fast, offering a flavorful and satisfying pasta dish packed with nutrient-rich vegetables.
Print Recipe Pin Recipe
Total Time 30 minutes
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces whole wheat pasta ensure it contains only water, flour, and salt
  • 2 tablespoons olive oil
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 red bell pepper seeded and diced
  • 1 yellow bell pepper seeded and diced
  • 1 zucchini trimmed and diced
  • 1 cup broccoli florets cut into bite-sized pieces
  • 1 cup cherry tomatoes halved
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional, for a touch of heat
  • salt to taste (use sparingly if adhering to strict sodium guidelines on Daniel Fast)
  • freshly ground black pepper to taste
  • 1/4 cup fresh parsley chopped (for garnish)

Equipment

  • Large pot,
  • Large Skillet or Dutch Oven

Method
 

  1. Bring a large pot of water to a rolling boil seasoned with a pinch of salt (if using). Add the whole wheat pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta thoroughly.
    12 ounces whole wheat pasta, salt
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
    2 tablespoons olive oil, 1 large yellow onion
  3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the diced red and yellow bell peppers to the skillet and cook for about 5 minutes, or until they begin to soften but still retain a slight crunch.
    3 cloves garlic, 1 red bell pepper, 1 yellow bell pepper
  4. Add the diced zucchini and broccoli florets to the skillet. Cook, stirring occasionally, for another 5-7 minutes, until the vegetables are tender-crisp.
    1 zucchini, 1 cup broccoli florets
  5. Stir in the halved cherry tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Cook for 2-3 minutes, or until the tomatoes begin to break down slightly and release their juices.
    1 cup cherry tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes
  6. Add the drained pasta to the skillet with the vegetables. Pour in about half of the reserved pasta cooking water and toss everything together to coat.
    12 ounces whole wheat pasta
  7. Continue to stir, adding more pasta water a tablespoon at a time, until a light sauce forms and coats the pasta and vegetables beautifully. This liquid helps to emulsify the ingredients and create a more cohesive dish.
  8. Season the pasta and vegetables with salt and freshly ground black pepper to taste. Be mindful of salt if you are strictly adhering to Daniel Fast guidelines.
    salt, freshly ground black pepper
  9. Transfer the Daniel Fast Lunch Pasta Vegetables to serving bowls. Garnish generously with fresh chopped parsley before serving hot.
    1/4 cup fresh parsley

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop. Can be frozen for up to 2-3 months.
QR Code linking back to recipe