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Summer Garden Pasta Recipe

Summer Garden Pasta Recipe

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.
TOTAL TIME: Prep: 25 min. Cook: 10 min. YIELD:9 servings

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

  • 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.

Nutritional Facts

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.