Summer Spaghetti

Summer Spaghetti
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 1,001.0
  • Total Fat: 59.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 573.9 mg
  • Total Carbs: 118.7 g
  • Dietary Fiber: 21.1 g
  • Protein: 19.7 g

View full nutritional breakdown of Summer Spaghetti calories by ingredient
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A Vitamin-C rich summer dish A Vitamin-C rich summer dish
Number of Servings: 2


    1/2 cup olive oil
    1 cup (3.5 oz. package) Sun Dried Tomatoes
    5 chopped Garlic cloves
    3 Large Italian Sweet peppers (or orange bells), choped
    1 medium Yellow Summer Squash, sliced thin
    10 fresh Basil leaves
    1/2 pound Whole Wheat Spaghetti


1) Reconstitute your sundried tomatoes by soaking them in 1/2 cup of olive oil, tossing occasionally.

2) Get your water boiling, and start cooking 1/2 pound whole wheat spaghetti.

3) In a saucepan, sautée garlic and peppers in a tiny bit of olive oil over medium heat. After 5 mins, add squash, cook 3 minutes more. Then add sundried tomatoes (with the olive oil in which they were soaking), cook 2 mins. Add Basil leaves, and toss well. Cover saucepan, turn off heat.

Drain your spaghetti, and place on plates. Cover with vegetable & olive oil mélange. Voilà.

Serving Size: Makes two very large entrées

Number of Servings: 2

Recipe submitted by SparkPeople user TULLYFITZ.

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