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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 132.6
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 146.0 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.6 g

View full nutritional breakdown of Fresh and Light Pasta calories by ingredient
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Fresh and Light Pasta

Submitted by: PATTK1220

Introduction

This is a wonderful light lunch or a good base for dinner when a protein is added. This is a wonderful light lunch or a good base for dinner when a protein is added.
Number of Servings: 4

Ingredients

    2 Tbsp olive oil (not extra virgin)
    1/2 - 3/4 finely chopped onion
    3 cloves garlic, finely minced or pressed
    1/2 tsp crushed red pepper flakes (more or less according to taste)
    2 cups button mushrooms, chopped
    2 small zucchini, cut into large dice or quartered and sliced
    4 cups Swiss chard or baby spinach
    2 cups cherry tomatoes, halved if small/quartered if large
    12 Kalamata olives, quartered
    Whole wheat pasta (not included in nutrition calculations)
    Parmigiano Reggiano (not included in nutrition calculations)

Directions

1. Heat olive oil in large skillet or saute pan over medium heat. Add onions. Saute until soft. Add red pepper flakes and garlic, and saute until garlic is aromatic but not brown (it will become bitter if browned) - about 1 minute.
2. Add mushrooms; saute until lightly brown. Add zucchini, and saute about 1 minute, until still crunchy.
3. Add greens and top with tomatoes. Cover pan for about 2 minutes. Remove cover. Add olives to mixture; then stir.
4. Serve over cooked whole wheat pasta. Grate Parmigiano Reggiano over top if desired.

NOTES:
1. Add 1 1/2 cups cooked cannellini beans along with 1/2 cup pasta water when you add the greens if you want more protein in the dish.
2. If you want to have meat, serve it on the side, e.g. Italian sausage. Adding meat to the dish will destroy its lightness.

using 2 oz dried pasta per serving






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