Summer Splendor Pasta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 247.6
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 387.2 mg
  • Total Carbs: 52.1 g
  • Dietary Fiber: 8.3 g
  • Protein: 8.4 g

View full nutritional breakdown of Summer Splendor Pasta calories by ingredient


Introduction

Herbs and zucchinni from the garden blend wonderfully with a fresh and light tomato sauce and hearty, whole-grain pasta. Add some bay scallops, calamari rings or shrimp too,if you'd like, for a truly Agean experience! Adapted from kalofagas (http://kalofagas.blogspot.com/2008/06/tag
liatelle-with-zucchini-tomato-and.html). Herbs and zucchinni from the garden blend wonderfully with a fresh and light tomato sauce and hearty, whole-grain pasta. Add some bay scallops, calamari rings or shrimp too,if you'd like, for a truly Agean experience! Adapted from kalofagas (http://kalofagas.blogspot.com/2008/06/tag
liatelle-with-zucchini-tomato-and.html).
Number of Servings: 4

Ingredients

    8 oz dry, long-cut whole wheat pasta (fettuccine or spaghetti)
    5 tbsp water, divided
    1 large zucchini, cut lengthwise into long thin ribbons
    1/2 medium onion, diced
    6 cloves of garlic, minced
    1/4 cup of dry white wine
    28 oz diced tomatoes
    2 Tbsp. finely chopped fresh oregano
    4 Tbsp. chopped fresh basil
    salt and pepper to taste

Directions

Cook pasta in lots of salted, boiling water until al dente. Drain and keep hot.
Heat a large pot over medium-high heat.
Add 2 tbsp water and the zucchini, cook 2-3 minutes.
Remove zucchini from the pot and reserve.
Add remaining water and onion, sauteing until the onion just begins losing it's firmness (about 5 minutes).
Add garlic and wine and stir well.
Add tomatoes and simmer for 20 minutes. Season to taste with salt and pepper.
Toss pasta and zucchini into the sauce along with the herbs.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.