- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 433.1
- Total Fat: 24.1 g
- Cholesterol: 2.0 mg
- Sodium: 2,969.5 mg
- Total Carbs: 55.4 g
- Dietary Fiber: 9.8 g
- Protein: 9.7 g
Skinny Bitch in the Kitch Summer Garden PastaSubmitted by: SANDRAMONROE
IntroductionThis is from the cookbook, Skinny Bitch in the Kitch. Vegetarian and vegan if you omit the parmesan cheese or find vegan cheese. This is from the cookbook, Skinny Bitch in the Kitch. Vegetarian and vegan if you omit the parmesan cheese or find vegan cheese.
5 tsp sea salt
8 oz. whole wheat or brown rice fettuccini or other pasta
1/4 C refined coconut oil
1 C onion, or 6 shallots, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
4 cloves garlic, thinkly sliced
1/4 tsp pepper
2 pounds variety tomatoes, diced, about 3 Cups
1/2 C basil leaves, chopped
2 TBS fresh oregano
2 Tbs, or more to taste, extra virgin olive oil
1-2 Tbs vegan parmesan cheese-optional
prepare pasta with 1.5 T of salt, according to directions
Meanwhile, heat coconut oil in 10-12 in. skillet over med. high heat. Add onions or shallots and cook, stirring occasionaly for 3 minutes.
Add zucchini, squash, garlic, pepper and remaining salt and cook, stirring occasionally, until veggies are tender, about 2 minutes.
REduce heat to medium and add tomatoes, basil, and oregano. Stir until tomatoes are heated thru, about 2 minutes.
When pasta is done, drain and put on platter.
Top with tomato mixture.
Drizzle with olive oil, sprinkle with parmesan and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SANDRAMONROE.
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This recipe calls for 5 teaspoons of salt.
Whether it's sea salt or regular salt there are 2,350 mg of sodium in either.
Of course most of the salt will go down the drain with the water the pasta is boiled in.
Hard to say how much remains "attached" to the pasta.
Regardless, it sounds delicious. - 7/20/11