Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 387.3
- Total Fat: 10.5 g
- Cholesterol: 14.9 mg
- Sodium: 422.5 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 12.4 g
- Protein: 20.3 g
View full nutritional breakdown of gemelli with yellow squash, peas, and basil calories by ingredient
gemelli with yellow squash, peas, and basil
Submitted by: COBANIONIntroduction
from Everyday Food, July/August 2008 issue from Everyday Food, July/August 2008 issueNumber of Servings: 4
Ingredients
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coarse salt & ground pepper
8 oz gemelli of other short pasta
3 medium yellow squash, quartered lengthwise and thinly sliced
1 pkg (10 oz) frozen peas
4 Tbsp light butter, cut into small pieces
1 Tbsp fresh lemon juice
1/2 c. grated parmesan
1/2 c. torn fresh basil leaves
Directions
1. In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
2. To mixture in pot, add butter, lemon juice, 1/4 cup of Parmesan , and 1/4 cup pasta water. Season with salt & pepper, and toss to combine. if needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 c. Parmesan; serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user COBANION.
2. To mixture in pot, add butter, lemon juice, 1/4 cup of Parmesan , and 1/4 cup pasta water. Season with salt & pepper, and toss to combine. if needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 c. Parmesan; serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user COBANION.
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Member Ratings For This Recipe
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made this tonight, pretty good! I think next time I might cook the squash separately, because it seemed like it needed more flavor. Maybe I'll saute it with some salt right on it, or grill it up before adding it in. I only used half the butter and it as still pretty smooth. Good! - 8/9/11
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