SP_Stepf's Summer Kitchen Sink Pasta
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of SP_Stepf's Summer Kitchen Sink Pasta calories by ingredient
Introduction
Maybe I should have called this my "Summer Farmers Market Pasta." It's full of the vegetables I brought home from the farmers market on Saturday. Like many of my recipes, it can be altered based on what you've got on hand. I almost threw in some Swiss chard (my green of choice these days) and some brilliant yellow crookneck squash, but I decided to save those for another day and another dish. Maybe I should have called this my "Summer Farmers Market Pasta." It's full of the vegetables I brought home from the farmers market on Saturday. Like many of my recipes, it can be altered based on what you've got on hand. I almost threw in some Swiss chard (my green of choice these days) and some brilliant yellow crookneck squash, but I decided to save those for another day and another dish.Number of Servings: 6
Ingredients
-
1 package (12 ounces) whole wheat spaghetti
2 lemons (juice and zest)
10 sprigs parsley, stems and leaves chopped
15 leaves basil, chopped
8 cremini or white mushrooms, chopped
1/2 package (4.5 ounces) frozen artichokes or canned
1 red bell pepper, chopped
3 cloves garlic, chopped
3 green onions (or 1/4 cup red or white onion), chopped
1 t dried thyme
2 T capers, drained, rinsed and chopped
2 large zucchini, cut in half then cut in half-moons
1/8 cup olive oil
1/4 cup cooking water from pasta
2 T parmesan cheese (optional)
salt and pepper to taste
Directions
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.
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