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Summertime Pasta

Makes: 4 servings
Serving size: 1 1/3cup
Start to Finish 25 mins
Summertime Pasta
  • 8  ounces  garlic-basil or tomato-basil flavored dried fettuccine
  • 6  ounces  baby pattypan squash (yellow or green), halved or quartered
  • 1/2  medium red onion, cut into thin wedges (1/4 cup)
  • 1  clove garlic, finely chopped
  • 1  tablespoon  extra-virgin olive oil
  • 6  ounces  small shrimp, peeled
  • 1  cup  evaporated skim milk
  • 1/2  teaspoon  bottled hot pepper sauce
  • 4  ounces  goat cheese, cut up
  • 3  tablespoons  snipped fresh basil
  • 2  teaspoons  finely shredded lemon peel
  • 1  teaspoon  snipped fresh mint
  • 1  small head  radicchio, torn, or 1/2 small head curly endive, torn (about 4 ounces)
  •  Basil leaves or cherry tomatoes (optional)

1. Cook fettuccine according to package directions. Drain; keep warm.

2. Meanwhile, cook the squash, onion, and garlic in hot oil in a medium skillet for 3 minutes or until onion and squash begin to soften. Add the shrimp and cook 2 to 3 minutes more until shrimp are opaque.

3. Reduce heat and stir in milk and hot pepper sauce. Remove from heat and stir in cooked fettuccine and cheese. Stir until cheese is melted. Stir in snipped basil, lemon peel, mint, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground pepper. Stir in radicchio until just wilted.

4. To serve, garnish with basil leaves or cherry tomatoes, if desired. Makes 4 (about 1-1/3 cup) servings.

From the Test KitchenCooks Tip:
  • Fresh basil is most aromatic and seductive when its raw or has the briefest sojourn with heat. So, add it to hot dishes at the end of cooking.
Nutrition Facts (Summertime Pasta)
  • Servings Per Recipe 4,
  • cal. (kcal) 431,
  • Fat, total (g) 14,
  • carb. (g) 52,
  • fiber (g) 3,
  • pro. (g) 26,
  • vit. A (RE) 247,
  • vit. C (mg) 8,
  • sodium (mg) 440,
  • iron (mg) 5,
  • Vegetables () 2,
  • Starch () 2,
  • Very Lean Meat () 2,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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