Whole Wheat Cacio e Pepe with Roasted Vegetables
I love pasta as an easy lunch or dinner idea. There are so many different things you can do with it: add different sauces, mix in various veggies, try different pasta shapes, etc. This Whole Wheat Cacio e Pepe was something new I wanted to try - and I was super happy with how it turned out.
I think that not many people realize how nutritious whole wheat pasta is. It’s a whole grain and a great source of fiber. One 2/3 cup serving has an entire 6 grams of fiber. What most people especially don’t realize though is that whole wheat pasta is also a good source of protein. That same 2/3 cup serving also has 6 grams of protein. It’s a great plant-based protein source.
Plus, when it comes to ingredients, most whole wheat pastas are just made with one simple ingredient: whole wheat durum flour. It’s as simple and nutritious at it comes, and so easy to make.
Cacio e Pepe is traditionally pasta with pepper, parmesan and butter. To make this healthy version, I simply swapped the butter for olive oil and added in a bunch of roasted veggies. Adding the veggies makes this meal even heartier and more balanced. And, in my opinion, gives it a lot more flavor too.
Some notes:
Use any shape pasta you like. I think cacio e pepe is most often served as spaghetti. I like a thicker noodle, so I used penne rigate. Any shape will work!
For the roasted veggies, since I made this in the winter, I used broccoli, Brussels sprouts and carrots. During summertime, seasonal summer veggies like roasted zucchini and summer squash would also taste really good with this.
Make sure to chop the veggies into small, 1-inch pieces. You want them to mix in well with the pasta and be easy to eat with just a fork.
To make this recipe vegan or dairy free, try swapping the parmesan cheese for nutritional yeast.
Store leftovers in an airtight container in the refrigerator for 2-3 days. This meal reheats pretty well in the microwave!
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Whole Wheat Cacio e Pepe with Roasted Vegetables
Ingredients
- 1 head broccoli
- 3-4 medium carrots
- 1 lb Brussels sprouts
- 4 tablespoons olive oil, divided
- 1 lb whole wheat pasta, any shape
- 3 teaspoons ground black pepper
- 1/4 cup grated Parmesan cheese
- Salt & pepper to taste (for veggies)
Instructions
- Preheat oven to 400 F.
- Roughly chop broccoli. Peel carrots and slice. Trim end from Brussels sprouts and slice in half.
- Drizzle veggies with 2 tablespoons of olive oil, salt and pepper. Roast in preheated oven for 30-35 minutes, until soft and lightly browned.
- While veggies are roasted, boil water and cook pasta per package directions.
- While pasta is cooking, prepare sauce. Add remaining 2 tablespoons of olive oil to a large pan over medium high heat. Add the 3 teaspoons of black pepper and stir. Add a few spoonfuls of liquid from boiling pasta.
- When pasta is done cooking, add to pan with sauce, adding some of the liquid with it. Mix in roasted veggies and top with grated parmesan.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
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NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate