Summer Garden Pasta Recipe

5 6
Summer Garden Pasta Recipe
Summer Garden Pasta Recipe photo by Taste of Home
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Summer Garden Pasta Recipe

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5 6
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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.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
9 servings
TOTAL TIME:
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
  • 1/4 cup butter, cubed
  • 6 garlic cloves, peeled and thinly sliced
  • 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 and onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in 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 cheese, parsley, garlic pepper and salt; toss to coat. Yield: 9 servings.
Originally published as Summer Garden Pasta in Taste of Home August/September 2004, p45

Nutritional Facts

1 cup: 277 calories, 8g fat (5g saturated fat), 16mg cholesterol, 487mg sodium, 42g carbohydrate (0 sugars, 3g fiber), 11g protein.

  • 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
  • 1/4 cup butter, cubed
  • 6 garlic cloves, peeled and thinly sliced
  • 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
  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers and onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in broth and tomato; bring to a boil. Cook and stir until liquid is reduced by half.
  2. Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated through.
  3. Transfer to a large bowl. Sprinkle with the cheese, parsley, garlic pepper and salt; toss to coat. Yield: 9 servings.
Originally published as Summer Garden Pasta in Taste of Home August/September 2004, p45

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