Summer Vegetable Pasta
Ingredients
The pasta
-
10
oz
uncooked whole wheat pasta
The vegetables
-
½
medium
red onion
-
3
cloves
garlic
-
1
medium
zucchini
-
1
medium
yellow squash
-
1 ½
cups
fresh or frozen corn kernels
-
1
cup
cut green beans
The seasonings
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
crushed red pepper
The liquids
-
⅓
cup
vegetable broth
-
2
tablespoons
lemon juice
The fats
-
1
tablespoon
olive oil
-
1
tablespoon
light butter
The cheese and herbs
-
2
oz
Parmesan cheese
-
2
tablespoons
fresh chopped basil
Instructions
- Boil water and cook the pasta according to package directions, saving ½ cup of pasta water before draining.
- In a large sauté pan, heat olive oil over medium heat, add onion, and cook until softened.
- Add garlic and cook until fragrant, then add zucchini, yellow squash, corn, and green beans with the seasonings.
- Cover and cook for 5 minutes, stirring halfway through.
- Uncover, add broth and lemon juice, and cook until vegetables are tender.
- Combine cooked pasta with the vegetables, adding butter and Parmesan cheese with reserved pasta water as needed.
- Stir until melted and combined, then top with basil before serving.
Nutrition Facts (estimated)
Servings
6
Calories
299
Total fat
8g
Total carbohydrates
50g
Total protein
10g
Sodium
234mg
Cholesterol
0mg
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