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Summer Zucchini Pasta

Total Time

Prep/Total Time: 25 min.

Makes

10 servings

This simple and healthy summer zucchini pasta is a wonderful side or meatless entree, but you can add shredded chicken or grilled salmon for a heartier dish. —Beth Berlin, Oak Creek, Wisconsin
Summer Zucchini Pasta Recipe photo by Taste of Home

Ingredients

  • 1 package (16 ounces) pappardelle or tagliatelle pasta
  • 1/4 cup olive oil
  • 2 small zucchini, cut into thin ribbons
  • 2 small yellow summer squash, cut into thin ribbons
  • 4 garlic cloves, thinly sliced
  • 2 cans (14-1/2 ounces each) diced tomatoes with roasted garlic, undrained
  • 1/3 cup loosely packed basil leaves, torn
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes

Directions

  1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.

Nutrition Facts

1 cup: 254 calories, 7g fat (1g saturated fat), 0 cholesterol, 505mg sodium, 42g carbohydrate (8g sugars, 3g fiber), 7g protein.

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