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. Source: EatingWell Magazine, September/October 2014

Giuliano Hazan
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Ingredients

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Directions

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  • Put 2 quarts of water on to boil in a large pot.

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  • Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, until lightly brown, 4 to 8 minutes.

  • Meanwhile, if the yellow squash has a "crookneck," cut off the neck, halve it lengthwise and cut into 1/4-inch slices; quarter the wider part lengthwise and cut into 1/4-inch slices. If the squash is shaped like a zucchini, quarter it lengthwise and cut into 1/4-inch slices.

  • When the onion is lightly brown, add the squash, thyme, 1/2 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.

  • 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 Facts

311 calories; 8.6 g total fat; 1.3 g saturated fat; 339 mg sodium. 407 mg potassium; 49 g carbohydrates; 4.3 g fiber; 5 g sugar; 9.6 g protein; 585 IU vitamin a iu; 22 mg vitamin c; 198 mcg folate; 32 mg calcium; 2 mg iron; 46 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/10/2016
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. Read More
Rating: 1 stars
09/07/2014
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 Read More