PASTA: Capellini With Almonds And Julienned Yellow Squash

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* Exported from MasterCook *

 

Capellini With Almonds And Julienned Yellow Squash

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 26

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces capellini -- (angel-hair pasta)

1 tablespoon olive oil -- up to 2

1 zucchini -- halved crosswise

and cut into 1/4-inch-wide strips

1 yellow squash -- halved crosswise

(or another zucchini)

and cut into 1/4-inch-wide strips

1 medium red onion

cut into thin slivers

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/4 cup slivered almonds

2 lemons -- quartered

 

Makes 4 servings

 

Capellini, also called angel-hair pasta, are delicate strands of pasta that

cook up in minutes. The thin noodles are paired with light herbs, nutty

almonds, and thinly sliced zucchini.

 

In a large saucepan, bring 3 quarts of water to a boil over medium-high

heat. Place the pasta in the boiling water, stir, and return to a

boil. Cook until al dente, stirring occasionally, 3 to 4 minutes. Drain

in a colander.

 

Meanwhile, in a large skillet or wok, heat the oil over medium-high

heat. Add the zucchini, yellow squash, and onion and cook, stirring, for 5

minutes. Stir in the oregano, basil, pepper, salt, and almonds, and cook

for 30 seconds more. Remove the pan from the heat and squeeze one of the

lemons over the vegetables.

 

Add the cooked pasta to the vegetables and toss thoroughly. Serve in a

large serving bowl and garnish with the remaining lemon wedges.

 

Per Serving: 264 Calories; 8g Protein; 9g Fat; 41g Carbohydrates; 0

Cholesterol; 297mg Sodium; 5g Fiber.

 

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