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Jo_jo_ba / All my dishes 1 year, 5 months ago
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://k... More
Prep:20m Cook:40m Servings:4
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Jo_jo_ba |
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infiltrators 1 year, 5 months ago said:
I made this tonight with a few minor variations. Pan fried the zucchini with a tiny splash of oil, opted out of the wine (none in the house!), added some oregano, and a small spoonful of sugar. Delish!
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jo_jo_ba 1 year, 5 months ago said:
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
WW Points: 4
rosemaryblue 1 year, 5 months ago said:
Sounds very good, and maybe I will add some sauteed chicken! :)
susana 1 year, 5 months ago said:
JoJo, I make something very similiar to this. I saute zucs and crooknects (cut into coins) in olive oil to which I added garlic ahead of time. I chop up fresh tomatoes (about three) and cook them down with the toher vegies. When all is done to our taste, I toss it with spaghetti and serve with roasted asparagus and garlic bread. Try this too. - Susana
littlesponger 1 year, 5 months ago said:
Sound good! I am going to try this dish. Thank you for good receipe.