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Summer Squash Pasta Primavera

 Summer Squash Pasta Primavera
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
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 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

Directions

  • 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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic

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Summer Squash Pasta Primavera (continued)

Wine (continued)
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