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
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- 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 : Calories 296 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 5g fiber), Protein 9g protein.
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Cristina Cardozo
[email protected]This dish is a great way to use up leftover summer squash. It's also a healthy and delicious meal that the whole family will enjoy.
Asghar Ghulam
[email protected]I'm not a huge fan of summer squash, but I really enjoyed this recipe. The sauce was delicious and the vegetables were cooked perfectly.
Zafar Ullah Bhatti
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy and delicious too.
Cristina Robles
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends. I especially love the addition of sun-dried tomatoes.
Saraswati Kc
[email protected]I made this recipe exactly as written and it turned out great! The sauce was creamy and flavorful, and the vegetables were cooked perfectly. I would definitely recommend this recipe.
Familia Lee
[email protected]This dish was just okay. It wasn't bad, but it wasn't anything special either. I probably won't be making it again.
Cameron Mcduffie
[email protected]I found this recipe to be too salty. I also didn't like the combination of summer squash and pasta.
Hollicx Quanz
[email protected]I was disappointed with this recipe. The sauce was bland and the vegetables were overcooked. I won't be making this again.
Arsalan Shaikh
[email protected]This is a great recipe for a light and healthy summer meal. It's also very versatile. You can use any type of vegetables you like.
Rodrigo mejia Solis Jr.
[email protected]I made this dish with zucchini instead of summer squash and it was still delicious. The sauce is so flavorful and the vegetables are perfectly cooked.
kozma ferencz
[email protected]This recipe is a great way to use up leftover summer squash. It's also a healthy and delicious meal that the whole family will enjoy.
Adeel Arif
[email protected]I was a bit skeptical about the combination of summer squash and pasta, but I was pleasantly surprised. The flavors worked really well together and the dish was very satisfying.
Maqsood Mughal
[email protected]This pasta is so easy to make and it's absolutely delicious. I love that I can use fresh vegetables from my garden. It's a great way to enjoy the flavors of summer.
Lily Omeje
[email protected]I'm not usually a fan of summer squash, but this recipe changed my mind. The squash was perfectly cooked and the sauce was delicious. I'll definitely be making this again!
Natalie Mills
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the vibrant colors and the unique flavor combination. Will definitely be making this again.
Ahmad Touseef
[email protected]This summer squash pasta primavera is a delightful dish! It's packed with fresh vegetables and has a light, flavorful sauce. I especially loved the addition of asparagus and sun-dried tomatoes.