Pasta & Summer Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb whole wheat pasta1 medium zucchini1 medium summer squash2 small carrots1 1/2 cups sugar snap peas or snow peas1 large spear broccoli4 portabella mushrooms4 garlic scapes (or green onions)3 cloves garlic1/4 cup fresh orgegano2 T fresh rosemary1/4 cup extra virgin olive oil
Cook pasta according to package directions.
Chop all veggies into bite size pieces. Mash garlic.
Sautee garlic, garlic scapes, and half of the herbs in 1T olive oil 1-2 minutes, until soft.
Add veggies, starting with the hardest ones:
Carrots
Broccoli
Peas
Zucchini & Squash
Mushrooms
Sautee each until it starts to soften before adding the next. Add olive oil as needed.
Add remaining herbs & salt.
Combine with cooked pasta.
Delicious hot or cold!
Number of Servings: 8
Recipe submitted by SparkPeople user MADWALKER.
Chop all veggies into bite size pieces. Mash garlic.
Sautee garlic, garlic scapes, and half of the herbs in 1T olive oil 1-2 minutes, until soft.
Add veggies, starting with the hardest ones:
Carrots
Broccoli
Peas
Zucchini & Squash
Mushrooms
Sautee each until it starts to soften before adding the next. Add olive oil as needed.
Add remaining herbs & salt.
Combine with cooked pasta.
Delicious hot or cold!
Number of Servings: 8
Recipe submitted by SparkPeople user MADWALKER.
Nutritional Info Amount Per Serving
- Calories: 239.0
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 275.1 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 7.7 g
- Protein: 7.9 g
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