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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 363.9
  • Total Fat: 11.4 g
  • Cholesterol: 17.3 mg
  • Sodium: 362.1 mg
  • Total Carbs: 52.7 g
  • Dietary Fiber: 7.2 g
  • Protein: 15.0 g

View full nutritional breakdown of Pasta with Zucchini and Sunflower Seeds calories by ingredient
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Pasta with Zucchini and Sunflower Seeds

Submitted by: HDEVRIES

Introduction

Modified recipe from Cooking Light with ingredients I had. Modified recipe from Cooking Light with ingredients I had.
Number of Servings: 2

Ingredients

    Margarine, 1 tbsp
    Sunflower Seeds, 2 tbsp
    Garlic, 1 clove
    Water, 1/2 cup
    Sage, 1 tbsp
    Skim milk, 1/2 cup
    Zucchini, 1.5 cup, sliced
    Splenda, 2 tsp
    Pasta, cooked, 4 oz
    Parmesan Cheese, grated, .25 cup

Directions

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat until lightly browned. Add sunflower seeds and sage; remove from heat. Remove from pan, and set aside.
Spray nonstick spray in pan over medium-high heat. Add garlic to pan, and sautÚ 30 seconds. Reduce heat to medium. Add 1/2 cup water and zucchini to pan. Cook for 12 minutes or until water is absorbed, stirring occasionally. Add milk. Stir in splenda, salt, and pepper.
Cook pasta according to package directions, omitting salt and fat. Drain. Combine pasta and zucchini mixture in a large bowl. Add butter mixture, and cheese; toss well. Sprinkle with remaining cheese. Serve immediately.

Serving Size:áMakes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user HDEVRIES.






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Member Ratings For This Recipe

  • I omitted the Splenda and milk and substituted broccoli since I didn't have asparagus on hand, delicious! - 6/8/11

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