Summer Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 cup olive oil1 cup (3.5 oz. package) Sun Dried Tomatoes5 chopped Garlic cloves3 Large Italian Sweet peppers (or orange bells), choped1 medium Yellow Summer Squash, sliced thin10 fresh Basil leaves 1/2 pound Whole Wheat Spaghetti
1) Reconstitute your sundried tomatoes by soaking them in 1/2 cup of olive oil, tossing occasionally.
2) Get your water boiling, and start cooking 1/2 pound whole wheat spaghetti.
3) In a saucepan, sautée garlic and peppers in a tiny bit of olive oil over medium heat. After 5 mins, add squash, cook 3 minutes more. Then add sundried tomatoes (with the olive oil in which they were soaking), cook 2 mins. Add Basil leaves, and toss well. Cover saucepan, turn off heat.
Drain your spaghetti, and place on plates. Cover with vegetable & olive oil mélange. Voilà.
Serving Size: Makes two very large entrées
Number of Servings: 2
Recipe submitted by SparkPeople user TULLYFITZ.
2) Get your water boiling, and start cooking 1/2 pound whole wheat spaghetti.
3) In a saucepan, sautée garlic and peppers in a tiny bit of olive oil over medium heat. After 5 mins, add squash, cook 3 minutes more. Then add sundried tomatoes (with the olive oil in which they were soaking), cook 2 mins. Add Basil leaves, and toss well. Cover saucepan, turn off heat.
Drain your spaghetti, and place on plates. Cover with vegetable & olive oil mélange. Voilà.
Serving Size: Makes two very large entrées
Number of Servings: 2
Recipe submitted by SparkPeople user TULLYFITZ.
Nutritional Info Amount Per Serving
- Calories: 1,001.0
- Total Fat: 59.5 g
- Cholesterol: 0.0 mg
- Sodium: 573.9 mg
- Total Carbs: 118.7 g
- Dietary Fiber: 21.1 g
- Protein: 19.7 g
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