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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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

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.

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Reviews

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Average Rating:
  • jenisue
    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?

  • VunitaP48
    May 7, 2013

    No comment left

  • lisaeller
    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.

  • lisamckeon
    Jul 22, 2010

    No comment left

  • Trilby Yost
    Jun 16, 2010

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

  • brkmom
    Dec 31, 2008

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

  • cee-jay
    Dec 31, 2008

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