Summer Pasta

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1 users rated this recipe an average rating of 5.0
Makes:
2 servings
Start to Finish:
25 mins
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Summer Pasta

Ingredients
4
ounces dried spaghetti, linguine, fettuccine or angel hair pasta or 9-ounce refrigerated pasta
1
medium zucchini or yellow summer squash, halved lengthwise and sliced
2
teaspoons olive oil
1
plum tomato, coarsely chopped
2
tablespoons purchased pesto sauce

Directions

  1. Prepare pasta according to package directions; drain.
  2. In a large skillet, cook the zucchini in olive oil until crisp-tender. Place pasta in serving bowl. Add tomato, pesto sauce, and cooked zucchini. Toss to mix. Makes 2 servings.

Nutrition Facts

(Summer Pasta)
    Per serving:
  • 348 kcal cal.,
  • 13 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 3 mg chol.,
  • 118 mg sodium,
  • 48 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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