SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 299.2
  • Total Fat: 4.1 g
  • Cholesterol: 20.6 mg
  • Sodium: 60.2 mg
  • Total Carbs: 57.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 11.3 g

View full nutritional breakdown of Pasta Primavera Redux calories by ingredient
Report Inappropriate Recipe

Pasta Primavera Redux

Submitted by: ADRIENALINE

Introduction

Fresh Veggies are the best! We belong to a CSA (Community Supported Agriculture) and never know what kind of fresh veggies will show up. I made this great fresh meal from this week's veggies. Fresh Veggies are the best! We belong to a CSA (Community Supported Agriculture) and never know what kind of fresh veggies will show up. I made this great fresh meal from this week's veggies.
Number of Servings: 4

Ingredients

    2 cups fresh green beans
    2 fresh, medium zucchini squash
    2 fresh, medium yellow summer squash
    2 fresh, ripe medium tomatoes
    1 medium red onion
    3 cloves of garlic
    2 Tbl spoons fresh Basil leaves only
    2 tsp Olive oil
    4 tbl Balsamic vinegar
    8 oz Spaghetti or other long thin pasta
    2 Tbl fresh grated parmesan

Directions

Trim the green beans removing top and tail and cut into 2" lengths. Place them in a microwavable dish with 2 Tbl of water and microwave for 5 minutes. Set 5 quarts of water to boil for the spaghetti. Meanwhile seed the squashes and cut the flesh into match stick size strips (julienne). Seed and dice the tomatoes into 1/4" cubes. Peel and thinly slice the onion and peel and chop the garlic. Saute the onion and garlic in the oil until they start to caramelize. Add the tomatoes and chopped basil leaves to the sauting onion and cook for two additional minutes then remove from heat and keep warm. Cook the spaghetti for about seven minutes or until al dente. Add the squash strips to the spaghetti in its cooking water for the last two minutes of cooking and then drain it all and add to a large pasta bowl. Add the tomato mixture and green beans to the pasta bowl. Heat the balsamic vinegar in the now empty saute pan until it sizzles and then add the sizzling vinegar to the pasta and toss. Top with freshly grated parmesan and serve.

Serving Size: 4 - 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user ADRIENNIE.






Great Stories from around the Web


Rate This Recipe