Whole Wheat Penne alla Puttanesca
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. baby zucchini sliced 1/4-inch tick, into half moon shapes-cook in water.2 cloves of garlic12 large fresh basil leaves torn in half1 can (16 ozs. tomatoes, roughly chopped, retaining seeds & liquid4 tablespoons of extra virgin olive oil2 tablespoons giant Capers, rinsed and drained1/4 tiny black olives1/2 lemon juiced2 tablespoons kosher or sea salt1 lb. Whole-wheat Penne pasta2 tablespoons crushed red pepper flakes (can be omitted)Fresh ground black pepper to taste
In a large bowl combine the zuccini, garli,basil,tomatoes,olive oil,cappers,olives,lemon juice and salt.. Allow to cool for 30 minutes.
Bring 6 qts. of water to boil in a large pot, add salt, cook the pasta according to the package instructions until tender yet al dente, about 10-12 minutes. Drain the pasta in a collander and add the cook vegetables. Toss in the crushed red pepper, addiotnal basil and craked black pepper to taste. Stir gentle to mix well and serve
Number of Servings: 4
Recipe submitted by SparkPeople user PANTUFAS.
Bring 6 qts. of water to boil in a large pot, add salt, cook the pasta according to the package instructions until tender yet al dente, about 10-12 minutes. Drain the pasta in a collander and add the cook vegetables. Toss in the crushed red pepper, addiotnal basil and craked black pepper to taste. Stir gentle to mix well and serve
Number of Servings: 4
Recipe submitted by SparkPeople user PANTUFAS.
Nutritional Info Amount Per Serving
- Calories: 503.1
- Total Fat: 17.0 g
- Cholesterol: 0.0 mg
- Sodium: 3,622.8 mg
- Total Carbs: 87.6 g
- Dietary Fiber: 12.9 g
- Protein: 12.8 g
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