Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Adam Hickman
Recipe by Cooking Light July 2016

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary test

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

380 calories; fat 15.7g; saturated fat 4.5g; mono fat 8.2g; poly fat 1.7g; protein 19g; carbohydrates 48g; fiber 7g; cholesterol 16mg; iron 1mg; sodium 669mg; calcium 232mg; sugars 5g; added sugar 1g.
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