Skinny Bitch in the Kitch Summer Garden Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 tsp sea salt8 oz. whole wheat or brown rice fettuccini or other pasta1/4 C refined coconut oil1 C onion, or 6 shallots, thinly sliced1 zucchini, thinly sliced1 yellow squash, thinly sliced4 cloves garlic, thinkly sliced1/4 tsp pepper2 pounds variety tomatoes, diced, about 3 Cups1/2 C basil leaves, chopped2 TBS fresh oregano2 Tbs, or more to taste, extra virgin olive oil1-2 Tbs vegan parmesan cheese-optional
Serves 4
prepare pasta with 1.5 T of salt, according to directions
Meanwhile, heat coconut oil in 10-12 in. skillet over med. high heat. Add onions or shallots and cook, stirring occasionaly for 3 minutes.
Add zucchini, squash, garlic, pepper and remaining salt and cook, stirring occasionally, until veggies are tender, about 2 minutes.
REduce heat to medium and add tomatoes, basil, and oregano. Stir until tomatoes are heated thru, about 2 minutes.
When pasta is done, drain and put on platter.
Top with tomato mixture.
Drizzle with olive oil, sprinkle with parmesan and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SANDRAMONROE.
prepare pasta with 1.5 T of salt, according to directions
Meanwhile, heat coconut oil in 10-12 in. skillet over med. high heat. Add onions or shallots and cook, stirring occasionaly for 3 minutes.
Add zucchini, squash, garlic, pepper and remaining salt and cook, stirring occasionally, until veggies are tender, about 2 minutes.
REduce heat to medium and add tomatoes, basil, and oregano. Stir until tomatoes are heated thru, about 2 minutes.
When pasta is done, drain and put on platter.
Top with tomato mixture.
Drizzle with olive oil, sprinkle with parmesan and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SANDRAMONROE.
Nutritional Info Amount Per Serving
- Calories: 433.1
- Total Fat: 24.1 g
- Cholesterol: 2.0 mg
- Sodium: 2,969.5 mg
- Total Carbs: 55.4 g
- Dietary Fiber: 9.8 g
- Protein: 9.7 g
Member Reviews
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ELLYMAE66
This recipe calls for 5 teaspoons of salt.
Whether it's sea salt or regular salt there are 2,350 mg of sodium in either.
Of course most of the salt will go down the drain with the water the pasta is boiled in.
Hard to say how much remains "attached" to the pasta.
Regardless, it sounds delicious. - 7/20/11