Basil, Squash, and Tomato Pasta Toss

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Basil, Squash, and Tomato Pasta TossRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

Grated zucchini will cook as the pasta is tossed. If you don't have a grater, cut the zucchini like the yellow squash, and sauté both.

Serves 4 (serving size: about 1 3/4 cups)


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3 cups unsalted chicken stock (such as Swanson)
1 cup water
2 tablespoons plus 2 tsp. extra-virgin olive oil, divided
1/2 teaspoon salt
8 ounces uncooked whole-grain rotini pasta
2 1/2 ounces Parmesan cheese, grated (about 2/3 cup), divided
1 large yellow squash, halved lengthwise and sliced (about 1 1/2 cups)
1 cup chopped tomato
1 medium zucchini, grated on the large holes of a box grater (about 1 cup)
2 tablespoons fresh lemon juice
1/4 cup torn fresh basil leaves


Active: 30 Minutes
Total: 30 Minutes

1. Bring stock, 1 cup water, 2 tablespoons oil, and salt to a boil in a large skillet. Add pasta; cover and cook 10 minutes or until tender. Remove pasta to a bowl with a slotted spoon.

2. Return cooking liquid to a boil; cook 13 minutes or until reduced to about 2/3 cup. Stir in 1/3 cup of the cheese; cook 1 minute, stirring until smooth.

3. While sauce reduces, heat another skillet over medium-high heat. Add the remaining 2 teaspoons oil; swirl to coat. Add yellow squash; cook 3 minutes, stirring occasionally. Add cooking liquid, yellow squash, tomato, zucchini, and juice to pasta; toss. Sprinkle with remaining cheese and basil.

Created date

May 2016

Nutritional Information

Calories 380
Fat 15.7 g
Satfat 4.5 g
Monofat 8.2 g
Polyfat 1.7 g
Protein 19 g
Carbohydrate 48 g
Fiber 7 g
Cholesterol 16 mg
Iron 1 mg
Sodium 669 mg
Calcium 232 mg
Sugars 5 g
Est. Added Sugars 1 g