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Summer Squash Pasta Primavera

Name: Summer Squash Pasta Primavera
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings.
Ingredients: 1/2 cup sliced onion; 1/2 cup julienned green or sweet red pepper; 2 teaspoons olive oil; 1/2 cup sliced zucchini; 1/2 cup sliced yellow summer squash; 2 medium fresh mushrooms, sliced; 3/4 cup stewed tomatoes; 1/4 to 1/2 teaspoon dried basil; 2 cups hot cooked pasta; Shredded Parmesan cheese, optional

SINCE I eat very little meat, I'm always on the lookout for vegetarian and low-fat recipes. I came up with this recipe after a lot of experimenting. I used tomatoes as a base for the sauce, and my version of pasta primavera has been enjoyed by both family and friends.—Clara DelVitto, Midlothian, Virginia

Ingredients

1/2 cup sliced onion
1/2 cup julienned green or sweet red pepper
2 teaspoons olive oil
1/2 cup sliced zucchini
1/2 cup sliced yellow summer squash
2 medium fresh mushrooms, sliced
3/4 cup stewed tomatoes
1/4 to 1/2 teaspoon dried basil
2 cups hot cooked pasta
Shredded Parmesan cheese, optional

Directions

In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.

Nutrition Facts

1 cup: 296 calories, 6g fat (1g saturated fat), 0 cholesterol, 170mg sodium, 53g carbohydrate (10g sugars, 5g fiber), 9g protein.

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