Summer Squash Pasta Toss Recipes
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.
RUSTIC SUMMER VEGETABLE PASTA
My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.
SUMMER SQUASH PASTA TOSS
This is a vegetarian dream. I love this dish more than ordinary spaghetti. You will never miss the meat!
Provided by MichelleNicole
Categories One Dish Meal
Time 35m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic on med heat in 2 Tbs of butter. Cook until onions are tender.
- While onions are cooking, slice the squash and zucchini in disks. Add to onions. Add 2 more Tbs butter. Cook until the squash is almost translucent.
- Add tomatoes. Carefully chop tomatoes without cutting the squash. Stir.
- Add sugar. Stir. Simmer 15 minutes.
- Add remaining butter to the pasta and toss. Add parsley and toss again.
- Stir in the Parmesan to the squash mixture until melted.
- Top the pasta with squash.
- Sprinkle with Parmesan if desired.
Nutrition Facts : Calories 617.9, Fat 22.9, SaturatedFat 13.5, Cholesterol 56.8, Sodium 348.8, Carbohydrate 85.4, Fiber 7.6, Sugar 14.1, Protein 20.6
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SUMMER SQUASH PASTA RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
Servings 4
- Fill a large pot with water, add a generous amount of salt and bring to a boil. In a small bowl, add all the ingredients for the salsa verde (make sure it's all super finely chopped to resemble almost a paste, you can do this in the food processor) season well with salt and set aside while you prepare the squash.
- In a large skillet over medium heat, add the olive oil, once hot, add the thinly sliced squash (doesn't matter if it overlaps) and slowly start to saute until the squash caramelizes and cooks down quite a bit, this will take about 20 minutes, when the squash is a little more than half way done, add the pasta to the boiling water.
- At the last couple minutes add the garlic to the squash, cook for a bit, then before you drain the pasta, reserve some of the starchy cooking water.
- Add the cooked pasta to the skillet with the squash (remove some of the oil if necessary, you need a few tablespoons in the pan) along with a splash of the starchy cooking water. Cook, stirring for about a minute, grate in a good amount of fresh parm, remove from the pan onto a platter and drizzle over the salsa verde.
SUMMER SQUASH AND BASIL PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (67)Author Chris MoroccoServings 4Estimated Reading Time 5 mins
- Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
- Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
- Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
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