Rating: 2.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe by Cooking Light May 2014


Credit: Colin Clark; Styling: Lindsey Lower

Recipe Summary test

21 mins
21 mins
Serves 4 (serving size: about 1 3/4 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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.

Nutrition Facts

364 calories; fat 13.4g; saturated fat 3g; mono fat 8g; poly fat 1.3g; protein 13g; carbohydrates 50g; fiber 4g; cholesterol 6mg; iron 3mg; sodium 361mg; calcium 128mg.