Recipe

Summer Splendor Pasta Recipe

	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	Jo_jo_ba
	sweet tangy tomatoey oniony zucchini green red fruity winey fullbodied pasta light healthy saucy mediterranean

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Fans

infiltrato

littlespon

susana

auntybea

morninlite

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.

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Comments

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.

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Alterations

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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