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Summer Squash Pasta Primavera Recipe

Summer Squash Pasta Primavera Recipe

SINCE I eat very little meat, I'm always on the lookout for vegetarian and low-fat recipes. I came up with this recipe after a lot of experimenting. I used tomatoes as a base for the sauce, and my version of pasta primavera has been enjoyed by both family and friends.—Clara DelVitto, Midlothian, Virginia
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 1/2 cup sliced onion
  • 1/2 cup julienned green or sweet red pepper
  • 2 teaspoons olive oil
  • 1/2 cup sliced zucchini
  • 1/2 cup sliced yellow summer squash
  • 2 medium fresh mushrooms, sliced
  • 3/4 cup stewed tomatoes
  • 1/4 to 1/2 teaspoon dried basil
  • 2 cups hot cooked pasta
  • Shredded Parmesan cheese, optional


  • 1. In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired. Yield: 2 servings.

Nutritional Facts

1 serving (1 cup) equals 296 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 170 mg sodium, 53 g carbohydrate, 5 g fiber, 9 g protein.

Reviews for Summer Squash Pasta Primavera

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Reviewed Dec. 9, 2014

"This is great in summer when garden is giving us zucchini - but in winter these are more expensive to buy and maybe not available? I would use fresh tomatoes or cherry tomatoes in place of can tomatoes, how about some sliced carrot and broccoli -- but may have to make more sauce?"

Reviewed Jan. 20, 2011

"My daughter used whole grain penne pasta and Hunts diced tomatoes instead of stewed... it was really good! She served sauteed shrimp on the side... with a little salt/garlic powder/pepper seasoning ~ the shrimp would have been really good mixed in to make a one dish meal. Yum. Easy."

Reviewed Jun. 16, 2010

"I can understand how this would make a good main dish, but I always make it as a side dish."

Reviewed Dec. 31, 2008

"I think, in place of stewed tomatoes, you could use roasted red peppers, chopped and drained.


Reviewed Dec. 31, 2008

"Is there an alternative to using stewed tomatoes when preparing this casserole? I would like your suggestions."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.