Stirring olive oil into boiling water creates a quick emulsified sauce for this simple, summery pasta. For a refreshing side, cut half a peeled, seeded cantaloupe lengthwise into 4 wedges. Wrap 1/2 ounce very thinly sliced prosciutto around each wedge.
8 ounces uncooked fettuccine
2 small zucchini
1 large yellow squash
3 tablespoons olive oil, divided
1 cup grape tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1 ounce Parmesan cheese, shaved (about 1/4 cup)
3 tablespoons torn fresh mint
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Shave zucchini and squash into thin ribbons using a vegetable peeler; discard seeds. Place ribbons in a large bowl.
Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add tomatoes, salt, and pepper to pan; cook 8 minutes or until tomatoes begin to break down, stirring occasionally. Remove tomatoes from pan using a slotted spoon; add to squash ribbons. Add garlic to pan; cook 1 minute or until fragrant, stirring constantly. Stir in reserved 3/4 cup cooking liquid; bring to a boil. Gradually add remaining 2 tablespoons oil to pan, stirring constantly with a whisk.
Add pasta to pan; cook 1 minute, tossing to coat. Remove pan from heat. Add pasta mixture to squash mixture; toss. Sprinkle with Parmesan cheese and mint.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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