Summer Garden Pasta

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* Exported from MasterCook *

 

Summer Garden Pasta

 

Recipe By : Cooking Light Magazine, August 2000, page 146

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces packaged fusilli

(short twisted spaghetti)

2 tablespoons olive oil

3 cups diced yellow squash -- (about 1 pound)

1 cup thinly sliced red onion

1 cup diced red bell pepper

1 cup thinly sliced carrot

2 garlic cloves -- minced

2 cups diced seeded tomato

1/3 cup chopped fresh parsley

2 tablespoons chopped fresh mint

1 tablespoon chopped fresh

OR 1 teaspoon dried thyme

3/4 teaspoon salt

1/2 teaspoon black pepper

 

To make this fast, chop the vegetables while the pasta is cooking.

 

1. Cook pasta in boiling water 8 minutes Drain in a colander over a bowl,

reserving 1/2 cup cooking liquid.

 

2. Heat the oil in a large nonstick skillet over medium heat. Add squash,

onion, bell pepper, carrot, and garlic, saute for 8 minutes. Stir in the

pasta, reserved cooking liquid, tomato, and remaining ingredients and cook

until thoroughly heated.

 

Yield 6 servings (serving size: 2 cups).

 

CALORIES 373 (15% from fat); FAT 6.3 g (sat 0.9g, mono 3.5g, poly 1.1g);

PROTEIN 11.9 g; CARB 68.1 g; FIBER 5.4 g; CHOL 0 mg; IRON 4.3 mg; SODIUM

315 mg; CALC 51 mg

 

 

 

 

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