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Summer Squash Pasta Primavera

Name: Summer Squash Pasta Primavera
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings.
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

3 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

2 servings

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

Summer Squash Pasta Primavera Recipe photo by Taste of Home

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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.

Nutrition Facts

1 cup: 296 calories, 6g fat (1g saturated fat), 0 cholesterol, 170mg sodium, 53g carbohydrate (10g sugars, 5g fiber), 9g protein.

Summer Squash Pasta Primavera

Total Time

Makes

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