SparkPeople Advertisers Keep the Site Free

3 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • 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

View full nutritional breakdown of Skinny Bitch in the Kitch Summer Garden Pasta calories by ingredient
Report Inappropriate Recipe

Skinny Bitch in the Kitch Summer Garden Pasta

Submitted by: SANDRAMONROE

Introduction

This 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.
Number of Servings: 4

Ingredients

    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

Directions

Serves 4
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.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • 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

    Was this review helpful?   yes  No
  • I've made this, it's very tasty, hot or cold (especially with fresh herbs from my yard). I made it with about 1 tsp salt and it tastes fine. I think the sodium has to be a misprint, unless it's from the processed pasta? - 8/18/10

    Was this review helpful?   yes  No
  • I hope the sodium content is a mis-print. It is outrageously high. - 3/20/10

    Was this review helpful?   yes  No