Pasta with Summer Vegetables & Lemon Basil
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 359.4
- Total Fat: 9.7 g
- Cholesterol: 9.9 mg
- Sodium: 267.1 mg
- Total Carbs: 51.0 g
- Dietary Fiber: 6.1 g
- Protein: 17.8 g
View full nutritional breakdown of Pasta with Summer Vegetables & Lemon Basil calories by ingredient
Introduction
This is a great summer pasta that you can easily make adjustments to with the veggies and pasta. It's slightly modified from the one posted on www.vegetablegardner.com This is a great summer pasta that you can easily make adjustments to with the veggies and pasta. It's slightly modified from the one posted on www.vegetablegardner.comNumber of Servings: 6
Ingredients
Barilla Plus Rotini, 1 box
1/2 Onion
Grape Tomatoes, 12
Zucchini, 1.5 cup sliced/diced to pasta size
Yellow Squash, 1.5 cup sliced/diced to pasta size
Green Beans, 1/2 cup cut to pasta size
Olive Oil, Extra Virgin, 1.5 tbs
Garlic, 1.5 clove
Lemon juice, 1/3 cup
Basil, 2 tbsp
Parmesan Cheese, grated, 3/4 cup (divided into 1/2c & 1/4 c)
Directions
Cook pasta according to directions on box.
Heat the olive oil in a large sauté pan over medium heat. Add the onion, garlic, squash and green beans. Sauté for 2 or 3 minutes, stirring occasionally. Cover the pan and cook for 3 minutes more. Remove the lid, stir in the garlic and sauté for 2 more minutes. The squash should be tender yet still firm. Season generously with salt and pepper and stir well.
When the pasta is al dente, drain it, reserving 1⁄2 cup of the water. Add the pasta and the reserved water to the vegetables. Pour the lemon juice overall, add a drizzle of olive oil, the basil, and 1⁄2 cup of the Parmesan. Toss well and taste for seasoning; adjust with salt, pepper, or lemon juice. Serve hot, garnished with a sprinkle of the remaining Parmesan and a lemon basil sprig.
Makes 5-6 servings. (nutrition info based on 6).
Would also work well as a side dish and/or with feta rather than parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user NAOMIEVA.
Heat the olive oil in a large sauté pan over medium heat. Add the onion, garlic, squash and green beans. Sauté for 2 or 3 minutes, stirring occasionally. Cover the pan and cook for 3 minutes more. Remove the lid, stir in the garlic and sauté for 2 more minutes. The squash should be tender yet still firm. Season generously with salt and pepper and stir well.
When the pasta is al dente, drain it, reserving 1⁄2 cup of the water. Add the pasta and the reserved water to the vegetables. Pour the lemon juice overall, add a drizzle of olive oil, the basil, and 1⁄2 cup of the Parmesan. Toss well and taste for seasoning; adjust with salt, pepper, or lemon juice. Serve hot, garnished with a sprinkle of the remaining Parmesan and a lemon basil sprig.
Makes 5-6 servings. (nutrition info based on 6).
Would also work well as a side dish and/or with feta rather than parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user NAOMIEVA.