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

No-cook veggies make this easy dish a weeknight favorite. Peeling zucchini and squash into ribbons makes them fun to eat for kids.

Khalil Hymore
Recipe by Cooking Light June 2015

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain.

    Advertisement
  • While the pasta cooks, shave zucchini and squash into thin ribbons using a vegetable peeler; place in a large bowl. Add tomatoes and next 7 ingredients (through garlic) to bowl; toss to combine. Let stand 15 minutes, stirring occasionally to coat.

  • Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.

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

350 calories; fat 10.9g; saturated fat 2.3g; mono fat 5.6g; poly fat 1g; protein 12g; carbohydrates 16g; fiber 9g; cholesterol 6mg; iron 1mg; sodium 380mg; calcium 113mg.
Advertisement
Advertisement