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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 289.0
  • Total Fat: 7.4 g
  • Cholesterol: 1.3 mg
  • Sodium: 214.3 mg
  • Total Carbs: 57.8 g
  • Dietary Fiber: 12.0 g
  • Protein: 10.3 g

View full nutritional breakdown of SP_Stepf's Summer Kitchen Sink Pasta calories by ingredient
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SP_Stepf's Summer Kitchen Sink Pasta

Submitted by: STEPFANIER
SP_Stepf's Summer Kitchen Sink Pasta

Introduction

Maybe I should have called this my "Summer Farmers Market Pasta." It's full of the vegetables I brought home from the farmers market on Saturday. Like many of my recipes, it can be altered based on what you've got on hand. I almost threw in some Swiss chard (my green of choice these days) and some brilliant yellow crookneck squash, but I decided to save those for another day and another dish. Maybe I should have called this my "Summer Farmers Market Pasta." It's full of the vegetables I brought home from the farmers market on Saturday. Like many of my recipes, it can be altered based on what you've got on hand. I almost threw in some Swiss chard (my green of choice these days) and some brilliant yellow crookneck squash, but I decided to save those for another day and another dish.
Number of Servings: 6

Ingredients

    1 package (12 ounces) whole wheat spaghetti
    2 lemons (juice and zest)
    10 sprigs parsley, stems and leaves chopped
    15 leaves basil, chopped
    8 cremini or white mushrooms, chopped
    1/2 package (4.5 ounces) frozen artichokes or canned
    1 red bell pepper, chopped
    3 cloves garlic, chopped
    3 green onions (or 1/4 cup red or white onion), chopped
    1 t dried thyme
    2 T capers, drained, rinsed and chopped
    2 large zucchini, cut in half then cut in half-moons
    1/8 cup olive oil
    1/4 cup cooking water from pasta
    2 T parmesan cheese (optional)
    salt and pepper to taste

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Directions

Makes 6 servings. (2 ounces of pasta, plus a hearty cup of vegetables)
Bring large pot of water to a boil.
Heat olive oil over medium-high in deep skillet, add zucchini and allow to start to brown on one side (about 2 minutes). Add thyme and a dash of salt to draw out moisture, then add onion and garlic. Turn heat to medium and add mushrooms and peppers. Cook 2 minutes, then add artichokes (still frozen is fine) and lemon zest and juice. Cover and heat until artichokes are heated.
When pasta is ready, reserve about a 1/4 cup of that cooking water. (The water helps thin the sauce without adding calories. It doesn't dilute the sauce, and the starch in the water leftover from the pasta helps the sauce stick.)
Drain pasta, then add to sauce pan. Toss well, then add capers, parsley and basil. Season with black pepper and toss again. Sprinkle each serving with 1 teaspoon grated parmesan, if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user SP_STEPF.






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Member Ratings For This Recipe


  • Incredible!
    3 of 4 people found this review helpful
    Your recipe brought back memories! Back where I come from, this is known as Summatime Sauce. Why? Because "summa time it come out good, summa time not so good." I make it often, and I always totally love it. Pop liked it, too, but only if Mom served it with some sort of meat on the side. - 4/7/09

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  • Incredible!
    2 of 2 people found this review helpful
    This is excellent. Fun to make, fun to eat. Its beautiful on the plate. We'll do this again and again - never the same way twice, though ;) - 4/1/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was fantastic! I did not have any artichokes but with everything else, it was still wonderful. Thanks for a great recipe. - 7/30/09

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  • 1 of 3 people found this review helpful
    So timely. I was looking for something good to use my zucchini yellow squash with. I am adding sweet onion rings and chicken broth. Also, cherry tomatoes. - 4/8/09

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  • Incredible!
    1 of 2 people found this review helpful
    I do not enjoy plain pasta with garlic and olive oil! This one's pretty good...almost like pesto sauce aroma from the basil. WW pasta though is way too skinny almost like angel hair which brand did you use? - 4/1/09

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  • thanks.really good pasta - 4/20/12

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  • sounds deliciouse, but I am confused - what becpomes the SAUCE???? - 5/28/11

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  • This IS good--makes a lot too! - 5/28/11

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  • Very good, love every think that's in it - 4/17/11

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  • This sounds so good. I am going grocery shopping tomorrow and will get what I need to make this for supper tomorrow night. - 4/17/11

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  • I will sure try this, I'm nuts about pasta. Thanks - 4/17/11

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  • yeah this one is great . fix weekly for a good dish . - 4/17/11

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  • Wonderful way to use up veggies that might otherwise spoil!
    thanks. - 4/17/11

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  • Great and delicious without the mushrooms - 4/17/11

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  • it was tasty but not as perfect as I'd hoped. seemed like it was missing a certain something. I added garlic salt, although I'm sure something else would've been a better final touch. - 8/4/10

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  • I added summer squash also in place of 1 zucchini. Great!!! - 8/2/10

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  • SO YUMMY! & so fun to make! - 6/29/10

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  • This recipe looks great and I can't wait to try it. But there is only one (me) eating this dish. Anyone know if it would freeze well? - 3/19/10

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  • This was good. I enjoyed all the fresh vegetables and the lemony zest. I found it a little bit bland. Maybe I should have added some more pepper. Tossed in some left over spinach, which was DELICIOUS! - 7/13/09

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  • OMGosh, this recipe is AMAZING!! My kids all under the age of 6, had a second helping. They were eating their vegetables like crazy. My hubby who loves protein, had 3 helpings, he loved it. Usually if it doesn't have meat its no good, but it was a big HIT! Will use it again. - 6/23/09

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  • I previously voted 3 stars b/c I altered the recipe. I stuck with it tonight - and it was GREAT! (Didn't add the capers). I enjoyed every bite! - 6/1/09

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  • Sounds delicious can't wait to try - 5/6/09

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  • 0 of 1 people found this review helpful
    It sounds great!! I have done this with broccoli and basil w/ olive oil. - 5/6/09

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  • Very Good
    0 of 1 people found this review helpful
    Sounds yummy! - 4/1/09

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  • 0 of 1 people found this review helpful
    sounds great! i will be trying it very soon! - 4/1/09

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  • Incredible!
    0 of 1 people found this review helpful
    I'm going to save this and use it as a guideline. I love capers and artichokes and you remind me to use them more often, since I always have them on hand. Good method for most any ingredients of pasta dish. - 4/1/09

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  • Very Good
    0 of 3 people found this review helpful
    This recipe looks great. Perfect for barbeques. I would probable change some ingredients though. I have younger kids who wouldn't stand for some of the recommended ingredients. - 4/1/09

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  • 0 of 2 people found this review helpful
    This is one of the mose inticing recipes I've read lately. I saved it. Will prepare and rate after I prepare it. - 4/1/09

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  • 0 of 2 people found this review helpful
    Sounds great, although I would probably leave out the capers and artichokes, substituting chopped cabbage or chard, celery and maybe a few chopped black olives. - 4/1/09

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  • Very Good
    0 of 2 people found this review helpful
    very interesting recipe. I will be trying this one for sure. I am a big fan of pasta. - 4/1/09

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  • 0 of 2 people found this review helpful
    This is my kind of recipe. I love pasta and veggies, and can make it my own, with whatever I have on hand. - 4/1/09

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  • 0 of 2 people found this review helpful
    This recipe is great.
    - 4/1/09

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  • Incredible!
    0 of 2 people found this review helpful
    I love this recipe. It can so easily be altered to suit whatever is in your larder or refrigerator, which is a bonus in these credit crunch times. - 4/1/09

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  • Very Good
    0 of 2 people found this review helpful
    This sounds like a very healthy meal. I will try it! - 4/1/09

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