Taste of Home
Summer Squash Pasta Primavera
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 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
Ingredients
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1/2 cup sliced onion
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1/2 cup julienned green or sweet red pepper
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2 teaspoons olive oil
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1/2 cup sliced zucchini
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1/2 cup sliced yellow summer squash
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2 medium fresh mushrooms, sliced
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3/4 cup stewed tomatoes
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1/4 to 1/2 teaspoon dried basil
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2 cups hot cooked pasta
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Shredded Parmesan cheese, optional
Directions
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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.
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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