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Summer Garden Pasta

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.