Friday, November 19, 2010

Garden Summer Pasta

Recipe from Oh Livin (blog)
Garden Summer Pasta
Makes 4 Servings

10 oz. tomatoes, cored and finely chopped
2 tbsp fresh chopped basil
1/2 tsp dried parsley
1/4 tsp oregano
4 tsp minced garlic
1 tsp salt
1/4 tsp red pepper flakes
2 tbsp extra-virgin olive oil + 2 tsp for sautéing zucchini
2 tsp Sherry vinegar
8 ounces linguine
2 baby zucchini, diced
4 tbsp reduced fat parmesan, plus more for serving
12 oz. chicken, diced and cooked in salt and pepper

In a large bowl, toss the tomatoes with the parsley, garlic, salt, flakes, sherry and olive oil. In a sauté pan over medium heat, add 1 tsp olive oil and the diced zucchini. Cook for 2 minutes until BARELY tender. Remove from heat. In a large pot of boiling salted water, cook the linguine until al dente; drain well. Add chicken to the zucchini pan; cook in nonstick spray with salt until no longer pink. Add the linguine to the bowl along with the zucchini and chicken and toss. Add cheese, toss again and serve in bowls.

Nutritional Information: 426 calories, 49 carbs, 13 fat grams and 29 protein grams.

Review: Um.. FABULOUS! I loved how light it was but the olive oil/parm made a yummy mixture – it was great. Austin loved it too. Yay!

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