SP_Stepf's Summer Kitchen Sink Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 package (12 ounces) whole wheat spaghetti2 lemons (juice and zest) 10 sprigs parsley, stems and leaves chopped15 leaves basil, chopped8 cremini or white mushrooms, chopped1/2 package (4.5 ounces) frozen artichokes or canned1 red bell pepper, chopped3 cloves garlic, chopped3 green onions (or 1/4 cup red or white onion), chopped1 t dried thyme 2 T capers, drained, rinsed and chopped2 large zucchini, cut in half then cut in half-moons1/8 cup olive oil1/4 cup cooking water from pasta2 T parmesan cheese (optional) salt and pepper to taste
Makes 6 servings. (2 ounces of pasta, plus a hearty cup of vegetables)
Bring large pot of water to a boil.
Heat olive oil over medium-high in deep skillet, add zucchini and allow to start to brown on one side (about 2 minutes). Add thyme and a dash of salt to draw out moisture, then add onion and garlic. Turn heat to medium and add mushrooms and peppers. Cook 2 minutes, then add artichokes (still frozen is fine) and lemon zest and juice. Cover and heat until artichokes are heated.
When pasta is ready, reserve about a 1/4 cup of that cooking water. (The water helps thin the sauce without adding calories. It doesn't dilute the sauce, and the starch in the water leftover from the pasta helps the sauce stick.)
Drain pasta, then add to sauce pan. Toss well, then add capers, parsley and basil. Season with black pepper and toss again. Sprinkle each serving with 1 teaspoon grated parmesan, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user SP_STEPF.
Bring large pot of water to a boil.
Heat olive oil over medium-high in deep skillet, add zucchini and allow to start to brown on one side (about 2 minutes). Add thyme and a dash of salt to draw out moisture, then add onion and garlic. Turn heat to medium and add mushrooms and peppers. Cook 2 minutes, then add artichokes (still frozen is fine) and lemon zest and juice. Cover and heat until artichokes are heated.
When pasta is ready, reserve about a 1/4 cup of that cooking water. (The water helps thin the sauce without adding calories. It doesn't dilute the sauce, and the starch in the water leftover from the pasta helps the sauce stick.)
Drain pasta, then add to sauce pan. Toss well, then add capers, parsley and basil. Season with black pepper and toss again. Sprinkle each serving with 1 teaspoon grated parmesan, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user SP_STEPF.
Nutritional Info Amount Per Serving
- Calories: 289.0
- Total Fat: 7.4 g
- Cholesterol: 1.3 mg
- Sodium: 214.3 mg
- Total Carbs: 57.8 g
- Dietary Fiber: 12.0 g
- Protein: 10.3 g
Member Reviews
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JERSEYGIRL726
Your recipe brought back memories! Back where I come from, this is known as Summatime Sauce. Why? Because "summa time it come out good, summa time not so good." I make it often, and I always totally love it. Pop liked it, too, but only if Mom served it with some sort of meat on the side. - 4/7/09