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

You can use regular varieties of squash - just cut them into smaller pieces.

Jean Kressy
Recipe by Cooking Light April 2000

Gallery

Randy Mayor

Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 minutes. Add carrots; cook 2 minutes. Add peas; cook 30 seconds. Drain and rinse with cold water; drain well.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add the green onions and garlic, and sauté for 2 minutes. Add pasta mixture, broth, pattypan squash, and zucchini, and bring to a boil. Cover, reduce heat, and simmer until thoroughly heated. Stir in arugula and remaining ingredients.

Nutrition Facts

206 calories; calories from fat 21%; fat 7.8g; saturated fat 2.1g; mono fat 2g; poly fat 0.3g; protein 9.6g; carbohydrates 30.2g; fiber 3.9g; cholesterol 20mg; iron 1.7mg; sodium 389mg; calcium 143mg.
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