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Summer Garden Pasta Recipe

Photo by: Taste of Home

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This fresh-tasting side dish pairs pasta with an array of nutritious veggies, including zucchini, bell peppers and a juicy tomato. "Our four boys are all grown and out of the house, but I still grow a large garden every summer and give away everything we can't eat," notes April Johnson, Tonasket, Washington.

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9 Servings
Prep: 25 min. Cook: 10 min.

Ingredients

1 package (1 pound) small tube pasta
1 cup sliced yellow summer squash
1 cup sliced zucchini
1 cup julienned sweet red pepper
1 cup julienned green pepper
1 cup sliced green onions
6 garlic cloves, peeled and thinly sliced
1/4 cup butter, cubed
1-1/2 cups reduced-sodium chicken broth
1 small tomato, chopped
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
2 teaspoons garlic pepper
1 teaspoon salt

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers, onions and garlic in butter until crisp-tender. Add broth and tomato; bring to a boil. Cook and stir until liquid is reduced by half.
Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated through.
Transfer to a large bowl. Sprinkle with the Parmesan, parsley, garlic pepper and salt; toss to coat. Yield: 9 servings.

Nutritional Analysis: One serving (1 cup) equals 277 calories, 8 g fat (5 g saturated fat), 16 mg cholesterol, 487 mg sodium, 42 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat.

Summer Garden Pasta published in Taste of Home August/September 2004, p45

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