Summer Harvest Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large onion3 garlic cloves1 TBSP olive oil3 c zucchini, sliced3 large tomatoes, diced (fresh best)4 cups chopped kale 3 slices cooked bacon (or 1/4 c. Baco's for vegetarian)1 TBSP pesto sauce6 oz pappardelle (or other pasta)
Makes 4+ 2-cup servings
Cook bacon (skip if using Baco's for vegetarian).
Heat water for pasta.
Cut onion in half and slice thin. Saute in olive oil over medium heat until translucent. Add garlic. Saute for one minute.
Add zucchini and tomatoes.
As pasta water comes to boil, pop kale in the water to blanche. Use pasta scoop to scoop kale out of water and into sauce pot with tomatoes and zucchini.
Add pasta to boiling water.
Add pesto and bacon (chopped) to sauce.
As pasta is near al dente, scoop out and add to sauce. Cook for 1-2 minutes until pasta is al dente.
Buon Appetito!
Number of Servings: 4
Recipe submitted by SparkPeople user SAFFRONPEACE.
Cook bacon (skip if using Baco's for vegetarian).
Heat water for pasta.
Cut onion in half and slice thin. Saute in olive oil over medium heat until translucent. Add garlic. Saute for one minute.
Add zucchini and tomatoes.
As pasta water comes to boil, pop kale in the water to blanche. Use pasta scoop to scoop kale out of water and into sauce pot with tomatoes and zucchini.
Add pasta to boiling water.
Add pesto and bacon (chopped) to sauce.
As pasta is near al dente, scoop out and add to sauce. Cook for 1-2 minutes until pasta is al dente.
Buon Appetito!
Number of Servings: 4
Recipe submitted by SparkPeople user SAFFRONPEACE.
Nutritional Info Amount Per Serving
- Calories: 212.8
- Total Fat: 9.7 g
- Cholesterol: 6.0 mg
- Sodium: 197.1 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 8.4 g
- Protein: 8.7 g
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