Source: Chef Guadalupe García de León | Category: Entrees, Sauté/Stir-Frying

Whole Wheat Fusilli with Sautéed Vegetables

Weekdays are hard enough, so dinner can be easy with this whole wheat fusilli, especially if you chop the vegetables the day before. Canola oil helps keep saturated fat to a minimum in this light, healthy dish.

Whole Wheat Fusilli with Sautéed Vegetables


  • 1/2 lb whole-wheat fusilli or pasta of your choice (about 3 cups) 250 g
  • 2 Tbsp canola oil 30 mL
  • 2 garlic cloves, chopped
  • 1/2 cup sliced red onion 125 mL
  • 1 cup sliced carrots 250 mL
  • 1 cup chopped red pepper 250 mL
  • 1 cup chopped zucchini 250 mL
  • 2 Tbsp sliced green olives 30 mL
  • 1/2 cup basil leaves 125 mL
  • 1/2 tsp salt 2 mL
  • 1/2 tsp ground black pepper 2 mL
  • 3 Tbsp Parmesan cheese 45 mL


  • 1. Cook fusilli according to package instructions.
  • 2. Meanwhile, in large skillet or wok, heat canola oil. Sauté garlic and onion for 1 to 2 minutes until soft but without letting them change color. Add carrots and pepper and cook for 3 to 4 minutes. Add zucchini and cook for 1 minute. Add olives and pasta. Mix until combined.
  • 3. Season with basil, salt and pepper. Garnish with Parmesan cheese before serving.


4 servings

serving size

3/4 cup (175 mL)

nutritional analysis

Per Serving

Total Fat11 g
Saturated Fat1.5 g
Cholesterol5 mg
Carbohydrates51 g
Fiber7 g
Sugars6 g
Protein11 g
Sodium460 mg
Potassium476 mg