WEIGHT LOSS HOMEMADE PASTA

Ingredients

• 200 g Whole Wheat Pasta (dry, uncooked)
• 2 cups Mixed Vegetables (fresh broccoli florets, sliced bell pepper, carrot sticks, zucchini slices)
• 2 tbsp Olive Oil (extra virgin)
• 1 cup Greek Yogurt (plain, non‑fat, unsweetened)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder (store‑bought)
• 0.5 cup Pineapple Chunks (fresh or canned in juice, drained)
• 1 tbsp Lemon Juice (freshly squeezed)
• to taste Salt (optional)

Instructions

1. Cook Whole Wheat Pasta

   Bring a large pot of salted water to a rolling boil, add the whole wheat pasta, and cook al dente for 8–10 minutes. Drain using a colander, reserving 1/4 cup of pasta water.

   Time: PT10M

   Temperature: Boiling

2. Sauté Mixed Vegetables

   Heat olive oil in a skillet over medium heat. Add the mixed vegetables and stir‑fry for about 5 minutes until they are crisp‑tender. Season lightly with a pinch of salt.

   Time: PT5M

   Temperature: Medium

3. Make Yogurt Dressing

   In a mixing bowl, combine Greek yogurt, black pepper, garlic powder, lemon juice, and a pinch of salt. Whisk until smooth and well‑blended.

   Time: PT2M

4. Mix Pasta, Veggies, and Dressing

   Add the drained pasta and sautéed vegetables to the bowl with the yogurt dressing. Toss in the pineapple chunks and gently mix until everything is evenly coated. If the mixture feels too thick, add a splash of the reserved pasta water.

   Time: PT3M

5. Plate and Serve

   Transfer the pasta to serving plates, garnish with a little extra black pepper or fresh basil if desired, and serve immediately while warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

8g

Fiber

6g