Summer Garden Pasta

Cooking Light
To make this fast, chop the vegetables while the pasta is cooking.
6 servings (serving size: 2 cups)


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1 (16-ounce) package 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


Cook pasta in boiling water 8 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat the oil in a large nonstick skillet over medium heat. Add squash, onion, bell pepper, carrot, and garlic; sauté for 8 minutes. Stir in the pasta, reserved cooking liquid, tomato, and remaining ingredients, and cook until thoroughly heated.

Created date

August 2000

Nutritional Information

Calories 373
Caloriesfromfat 15 %
Fat 6.3 g
Satfat 0.9 g
Monofat 3.5 g
Polyfat 1.1 g
Protein 11.9 g
Carbohydrate 68.1 g
Fiber 5.4 g
Cholesterol 0.0 mg
Iron 4.3 mg
Sodium 315 mg
Calcium 51 mg