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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 195.8
  • Total Fat: 9.4 g
  • Cholesterol: 22.8 mg
  • Sodium: 2,434.2 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 7.7 g

View full nutritional breakdown of Summer Pasta calories by ingredient
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Summer Pasta

Submitted by: TAMPAAURORA

Introduction

A staple in my home once the growing season hits Florida. Fresh plum tomatoes and fresh basil with broiled summer squash, zucchini and portobello mushrooms served over whatever pasta we have on hand. A staple in my home once the growing season hits Florida. Fresh plum tomatoes and fresh basil with broiled summer squash, zucchini and portobello mushrooms served over whatever pasta we have on hand.
Number of Servings: 4

Ingredients

    Fresh plum tomatoes and fresh basil with broiled summer squash, zucchini and mushrooms served over whatever pasta we have on hand. Add good quality fresh grated parm-reg for a perfect hot weather meal. Serve warm right away or at room temperature for a picnic lunch.

Directions

4 Servings.

Cut plum tomatoes and basil, put aside in bowl to marinate with oil and salt. Broil vegetables on low or grill until lightly charred. Cut all vegetables into bite sized pieces and toss with tomato mixture. Marinate for at least an hour to allow for flavors to meld.

Put up water for pasta. When water is boiling, put pasta in and 5-7 minutes until al dente. Drain pasta. Put pasta back in pot and put tomato/veg mixture into pasta. Toss until sauce is warmed through. Serve topped with grated parm.

Number of Servings: 4

Recipe submitted by SparkPeople user TAMPAAURORA.






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