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Pasta Primavera

Photo: Kate Sears; Styling: Elizabeth Blake
Prep time 18 mins
Cook time 13 mins
Yield Serves: 4
Ribbons of squash and zucchini with pops of plum tomatoes mingle with other veggies in Pasta Primavera. This colorful one-dish meal is perfect for those busy weeknights.


  • Salt and pepper
  • 8 ounces fettuccine
  • 1 zucchini, about 7 oz.
  • 1 yellow squash, about 6 oz.
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large shallot, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/2 cup drained jarred roasted red peppers, cut into 1-inch dice
  • 3 plum tomatoes, halved, seeded, cut into 1-inch dice
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup low-sodium vegetable broth
  • 1 cup packed baby arugula
  • 3/4 cup grated Parmesan

Nutrition Information

  • calories 461
  • fat 20 g
  • satfat 7 g
  • protein 17 g
  • carbohydrate 56 g
  • fiber 5 g
  • cholesterol 24 mg
  • sodium 647 mg

How to Make It

  1. Bring a pot of salted water to boil. Cook pasta until al dente, about 10 minutes or as package label directs.

  2. Trim ends of zucchini and squash and, using a vegetable peeler, shave lengthwise into long ribbons. Discard seeded center and any strips of peel.

  3. Warm oil and butter in a large skillet over medium heat until butter melts. Add shallot; sauté until softened, about 5 minutes. Raise heat to medium-high. Add garlic, red peppers and tomatoes; cook for 3 minutes. Add zucchini, squash, Italian seasoning, broth and 1/2 tsp. each salt and pepper; sauté 2 minutes longer. Remove from heat.

  4. Drain pasta, reserving 1/2 cup cooking liquid. Toss pasta with vegetables. Stir in arugula and 1/2 cup Parmesan, adding reserved liquid 1 Tbsp. at a time to moisten, if desired. Serve, passing Parmesan on the side.