Fusilli with Yellow Squash & Grape Tomatoes

Fusilli with Yellow Squash & Grape Tomatoes

2 Reviews
From: EatingWell Magazine, September/October 2014

For this healthy and quick pasta recipe, corkscrew-shaped pasta, fusilli, is tossed with silky sautéed summer squash, ripe red tomatoes and fresh thyme. Serve with a green salad with vinaigrette and crusty whole-grain bread.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons extra-virgin olive oil
  • 1 medium sweet yellow onion, halved and thinly sliced
  • 1 pound yellow summer squash
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon salt plus 1 tablespoon, divided
  • ¼ teaspoon ground pepper
  • 2 cups grape tomatoes (about 6 ounces), halved lengthwise
  • 12 ounces fusilli or other corkscrew-shaped pasta


  • Active

  • Ready In

  1. Put 2 quarts of water on to boil in a large pot.
  2. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, until lightly brown, 4 to 8 minutes.
  3. Meanwhile, if the yellow squash has a "crookneck," cut off the neck, halve it lengthwise and cut into ¼-inch slices; quarter the wider part lengthwise and cut into ¼-inch slices. If the squash is shaped like a zucchini, quarter it lengthwise and cut into ¼-inch slices.
  4. When the onion is lightly brown, add the squash, thyme, ½ teaspoon salt and pepper. Cook over medium-high heat, stirring frequently, until the squash releases most of its liquid and begins to brown, 7 to 10 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down, 4 to 6 minutes more.
  5. Meanwhile, add the remaining 1 tablespoon salt to the boiling water, stir in pasta and cook according to package instructions until just tender. Drain well and toss with the sauce. Serve at once.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 311 calories; 9 g fat(1 g sat); 4 g fiber; 49 g carbohydrates; 10 g protein; 198 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 585 IU vitamin A; 22 mg vitamin C; 32 mg calcium; 2 mg iron; 339 mg sodium; 407 mg potassium
  • Nutrition Bonus: Folate (50% daily value), Vitamin C (37% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, 1½ fat

Reviews 2

September 10, 2016
profile image
By: Stephani Thornton Brace
I absolutely LOVED this dish! The simplicity is what got me. I did; however, put my own spin on it. Instead of Fusilli, I used cheese tortellini and added lots of garlic (since i'm a garlic freak). This will be a "go-to" dish in my house.
September 07, 2014
profile image
By: dustclctr
expected more After trying two other italian recipes from this issue: Bucatini alla Puttanesaca and Fish Stew with Olives, Capers and Potatoes (which were outstanding!), I was looking foward to this simple dish. The lack of ingredients and seasonings should have alerted me. It was almost too basic, bordering on bland. I even added basil and oregano, which salvaged the dish some, but not enough to be edible. Alas, I will not be makung this recipe again. The other two...most definitely! Pros: few ingredients Cons: few ingredients
More Reviews