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
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
Reviews
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?
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.
I can understand how this would make a good main dish, but I always make it as a side dish.
I think, in place of stewed tomatoes, you could use roasted red peppers, chopped and drained.brkmom
Is there an alternative to using stewed tomatoes when preparing this casserole? I would like your suggestions.