Pasta & Summer Veggies
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 239.0
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 275.1 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 7.7 g
- Protein: 7.9 g
View full nutritional breakdown of Pasta & Summer Veggies calories by ingredient
Introduction
Fresh & delicious! Any number of vegetables can be added and/or substituted, though it may change the nutritional value a little. Use locally grown, fresh vegetables for the essence of summer! Fresh & delicious! Any number of vegetables can be added and/or substituted, though it may change the nutritional value a little. Use locally grown, fresh vegetables for the essence of summer!Number of Servings: 8
Ingredients
-
1 lb whole wheat pasta
1 medium zucchini
1 medium summer squash
2 small carrots
1 1/2 cups sugar snap peas or snow peas
1 large spear broccoli
4 portabella mushrooms
4 garlic scapes (or green onions)
3 cloves garlic
1/4 cup fresh orgegano
2 T fresh rosemary
1/4 cup extra virgin olive oil
Directions
Cook pasta according to package directions.
Chop all veggies into bite size pieces. Mash garlic.
Sautee garlic, garlic scapes, and half of the herbs in 1T olive oil 1-2 minutes, until soft.
Add veggies, starting with the hardest ones:
Carrots
Broccoli
Peas
Zucchini & Squash
Mushrooms
Sautee each until it starts to soften before adding the next. Add olive oil as needed.
Add remaining herbs & salt.
Combine with cooked pasta.
Delicious hot or cold!
Number of Servings: 8
Recipe submitted by SparkPeople user MADWALKER.
Chop all veggies into bite size pieces. Mash garlic.
Sautee garlic, garlic scapes, and half of the herbs in 1T olive oil 1-2 minutes, until soft.
Add veggies, starting with the hardest ones:
Carrots
Broccoli
Peas
Zucchini & Squash
Mushrooms
Sautee each until it starts to soften before adding the next. Add olive oil as needed.
Add remaining herbs & salt.
Combine with cooked pasta.
Delicious hot or cold!
Number of Servings: 8
Recipe submitted by SparkPeople user MADWALKER.