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    You are in: Home / Recipes / Garden Pasta Bowl Recipe
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    Garden Pasta Bowl

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sue Lau's Note:

    A refreshing light pasta using garden vegetables and herbs for the sauce. With a nice crusty loaf of bread, this makes a great summer meal! Although meatless, you could easily add grilled chicken breast to make this a heavier course. :)

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    Units: US | Metric

    To broil

    For sauce

    To finish


    1. 1
      Preheat broiler.
    2. 2
      Line baking sheet with aluminum foil; curl edge of foil to catch vegetable juices.
    3. 3
      Place tomatoes and zucchini on baking sheet; brush zucchini lightly with olive oil; sprinkle both vegetables lightly with coarse salt.
    4. 4
      Place under broiler and cook until they are slightly softened; remove and set aside.
    5. 5
      Heat oil in saucepan; add garlic and red pepper, cooking until fragrance is released; reduce heat; then add remaining oil, vegetable broth, tomato juice, and sun-dried tomatoes, cooking until tomatoes are tender and volume of liquid is reduced to about 1/2-2/3 cup.
    6. 6
      Add olives and herbs and heat until herbs release their fragrance; remove from heat.
    7. 7
      Cook pasta in boiling salted water until al dente; drain.
    8. 8
      Mix spaghetti with the sauce and serve topped with the broiled vegetables and the juices from that pan.
    9. 9
      Garnish with grated cheese, if you desire.

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    Ratings & Reviews:


    Nutritional Facts for Garden Pasta Bowl

    Serving Size: 1 (330 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 540.6
    Calories from Fat 146
    Total Fat 16.3 g
    Saturated Fat 2.3 g
    Cholesterol 0.0 mg
    Sodium 215.1 mg
    Total Carbohydrate 84.1 g
    Dietary Fiber 5.8 g
    Sugars 7.3 g
    Protein 15.4 g

    The following items or measurements are not included:

    vegetable broth

    mixed herbs

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