Summer Squash Pasta Primavera

Total Time Prep/Total Time: 25 min.
Yield 2 servings
Test Kitchen Approved
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

Directions

  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.

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
Recipe Creator

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