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Ingredients
- 8ounces whole onion or 7 ounces chopped, ready-cut onion
- 1teaspoon olive oil
- 2large cloves garlic
- 8ounces whole red pepper or 7 ounces chopped, ready-cut pepper
- 1teaspoon dried thyme
- 1pound zucchini
- 8ounces short cut fresh pasta like fusilli
- ⅛teaspoon salt
- Freshly ground black pepper
- 4tablespoons low-fat sour cream
Nutritional analysis per serving (2 servings)
611 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 114 grams carbohydrates; 11 grams dietary fiber; 18 grams sugars; 22 grams protein; 198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water for pasta to boil in covered pot.
- Step 2
Chop whole onion.
- Step 3
Heat large nonstick skillet until it is very hot; reduce heat to medium high, and add oil. Add the onion, and cook until it begins to brown.
- Step 4
Meanwhile, slice and add garlic.
- Step 5
Wash, trim and seed pepper, and chop and add to onion as it cooks with the thyme.
- Step 6
Wash, trim and cube zucchini, and add to vegetables; cover, and cook over low heat for a few more minutes, until pasta is cooked.
- Step 7
Cook pasta according to package directions.
- Step 8
When pasta is cooked, drain and stir into vegetables with the sour cream. Season with salt and pepper, and serve.
Private Notes
Comments
He'd started sauteing vegetables for pasta when my partner asked what seasonings he should use, so I found this little gem. We didn't have zucchini but did halve grape tomatoes (I call "winter tomatoes"). We always have thyme enough in the garden. We didn't have sour cream, but did have fresh, home- made kefir "cheese." A half-cup or so went into the pan with the pasta and veggies, and a little pasta-cooking water to make it slightly saucy. Terrific, with little left over!