Print Options

Back to Summer Garden Pasta >

Include these items:

Taste of Home Logo

Summer Garden Pasta

 Summer Garden Pasta
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.
9 ServingsPrep: 25 min. Cook: 10 min.


  • 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


  • 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

2 of 2

Summer Garden Pasta (continued)

Directions (continued)

  • 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.