Name: Summer Zucchini Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 servings
Cuisine: Europe, Italian
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

I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy pasta dish is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. —Beth Berlin, Oak Creek, Wisconsin

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Summer Zucchini Pasta

5 | 3 Reviews Add your review

Yield:10 servings

Prep:10 min

Cook:15 min

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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

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Directions

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.

Tester

Sarah Tramonte

Sarah developed, tested and styled hundreds of recipes for Taste of Home. You may also recognize her (and her hands) from videos on Taste of Home's social media accounts. Sarah has always loved food and design, but what really kicked off her culinary career was when she combined those passions to create her cookbook, The Moody Foodie.