Rating: 3 stars
2 Ratings
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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

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Recipe Summary test

total:
25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

about 1 1/3 cups
311 calories; protein 9.6g; carbohydrates 49g; dietary fiber 4.3g; sugars 4.5g; fat 8.6g; saturated fat 1.3g; vitamin a iu 584.8IU; vitamin c 21.6mg; folate 197.7mcg; calcium 32.5mg; iron 2.3mg; magnesium 45.9mg; potassium 407.2mg; sodium 339.5mg; thiamin 0.4mg.

3 starch, 1 vegetable, 1 1/2 fat

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