Summer Garden Pasta

Name: Summer Garden Pasta
Yield: 6 servings (serving size: 2 cups)
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

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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

How to Make It

Step 1

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

Step 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.

Summer Garden Pasta

Ingredients

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