Summer Splendor Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz dry, long-cut whole wheat pasta (fettuccine or spaghetti)5 tbsp water, divided1 large zucchini, cut lengthwise into long thin ribbons1/2 medium onion, diced 6 cloves of garlic, minced 1/4 cup of dry white wine 28 oz diced tomatoes2 Tbsp. finely chopped fresh oregano4 Tbsp. chopped fresh basilsalt and pepper to taste
Cook pasta in lots of salted, boiling water until al dente. Drain and keep hot.
Heat a large pot over medium-high heat.
Add 2 tbsp water and the zucchini, cook 2-3 minutes.
Remove zucchini from the pot and reserve.
Add remaining water and onion, sauteing until the onion just begins losing it's firmness (about 5 minutes).
Add garlic and wine and stir well.
Add tomatoes and simmer for 20 minutes. Season to taste with salt and pepper.
Toss pasta and zucchini into the sauce along with the herbs.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Heat a large pot over medium-high heat.
Add 2 tbsp water and the zucchini, cook 2-3 minutes.
Remove zucchini from the pot and reserve.
Add remaining water and onion, sauteing until the onion just begins losing it's firmness (about 5 minutes).
Add garlic and wine and stir well.
Add tomatoes and simmer for 20 minutes. Season to taste with salt and pepper.
Toss pasta and zucchini into the sauce along with the herbs.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 247.6
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 387.2 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 8.3 g
- Protein: 8.4 g
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