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Light vegetable pasta for weak digestion with carrots, zucchini, peas, and bell peppers in a white bowl, gentle on digestion, healthy dinner option.
Sonia Khan

Vegetable Pasta for Weak Digestion (Light, Easy and Cream-Free)

This Vegetable Pasta for Weak Digestion is a light, gentle-on-the-stomach pasta recipe packed with soft-cooked vegetables and mild flavors. It’s easy to digest, nutritious, and perfect for anyone looking for a soothing, fiber-rich meal without heavy spices or oils.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, lunch, Main Course
Cuisine: comfort food, healthy, Italian-inspired
Calories: 249
Ingredients Equipment Method Notes

Ingredients
  

  • 150 grams pasta small shapes like penne or fusilli work well
  • 1 small zucchini diced
  • 1 small carrot diced
  • ½ cup pumpkin diced
  • ½ cup peas fresh or frozen
  • 1 tablespoon olive oil
  • 1 small garlic clove minced (optional, can omit for sensitive digestion)
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper optional
  • 1 teaspoon fresh parsley chopped (optional)
  • ¼ cup grated mild cheese like mozzarella or parmesan optional

Equipment

  • Large pot
  • Strainer
  • Cutting board and knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Skillet

Method
 

  1. Cook the pasta in salted boiling water according to package instructions until soft. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium-low heat.
  3. Add the diced carrot, pumpkin, and zucchini. Cook gently for 6-8 minutes until the vegetables are soft.
  4. Add the peas and cook for another 2-3 minutes.
  5. Optional: Add the minced garlic at this stage and cook for 30 seconds, if using.
  6. Add the cooked pasta to the skillet and toss gently with the vegetables.
  7. Season with salt and optional black pepper.
  8. Sprinkle with parsley and grated cheese if desired.
  9. Serve warm.

Notes

  • Use small pasta shapes and cook until soft to make it easier to digest.
  • Avoid heavy oils, spicy seasonings, or acidic sauces for sensitive digestion.
  • Soft-cooked vegetables like zucchini, carrot, pumpkin, and peas are gentle on the stomach.
  • You can omit cheese for a lighter version.
  • Store leftovers in an airtight container in the fridge for up to 2 days.