Pasta with Summer Vegetables & Lemon Basil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Barilla Plus Rotini, 1 box1/2 OnionGrape Tomatoes, 12Zucchini, 1.5 cup sliced/diced to pasta sizeYellow Squash, 1.5 cup sliced/diced to pasta sizeGreen Beans, 1/2 cup cut to pasta sizeOlive Oil, Extra Virgin, 1.5 tbsGarlic, 1.5 cloveLemon juice, 1/3 cupBasil, 2 tbspParmesan Cheese, grated, 3/4 cup (divided into 1/2c & 1/4 c)
Cook pasta according to directions on box.
Heat the olive oil in a large sauté pan over medium heat. Add the onion, garlic, squash and green beans. Sauté for 2 or 3 minutes, stirring occasionally. Cover the pan and cook for 3 minutes more. Remove the lid, stir in the garlic and sauté for 2 more minutes. The squash should be tender yet still firm. Season generously with salt and pepper and stir well.
When the pasta is al dente, drain it, reserving 1⁄2 cup of the water. Add the pasta and the reserved water to the vegetables. Pour the lemon juice overall, add a drizzle of olive oil, the basil, and 1⁄2 cup of the Parmesan. Toss well and taste for seasoning; adjust with salt, pepper, or lemon juice. Serve hot, garnished with a sprinkle of the remaining Parmesan and a lemon basil sprig.
Makes 5-6 servings. (nutrition info based on 6).
Would also work well as a side dish and/or with feta rather than parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user NAOMIEVA.
Heat the olive oil in a large sauté pan over medium heat. Add the onion, garlic, squash and green beans. Sauté for 2 or 3 minutes, stirring occasionally. Cover the pan and cook for 3 minutes more. Remove the lid, stir in the garlic and sauté for 2 more minutes. The squash should be tender yet still firm. Season generously with salt and pepper and stir well.
When the pasta is al dente, drain it, reserving 1⁄2 cup of the water. Add the pasta and the reserved water to the vegetables. Pour the lemon juice overall, add a drizzle of olive oil, the basil, and 1⁄2 cup of the Parmesan. Toss well and taste for seasoning; adjust with salt, pepper, or lemon juice. Serve hot, garnished with a sprinkle of the remaining Parmesan and a lemon basil sprig.
Makes 5-6 servings. (nutrition info based on 6).
Would also work well as a side dish and/or with feta rather than parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user NAOMIEVA.
Nutritional Info Amount Per Serving
- Calories: 359.4
- Total Fat: 9.7 g
- Cholesterol: 9.9 mg
- Sodium: 267.1 mg
- Total Carbs: 51.0 g
- Dietary Fiber: 6.1 g
- Protein: 17.8 g
Member Reviews