Fresh from the Garden Summer Pasta
Fresh from the Garden Summer Pasta sounds just as good as it tastes! Pasta with vegetables is an amazing light and delicious dish that is great for any night of the week!
Servings: 4
Calories: 213kcal
Ingredients
- 4 oz linguine pasta
- 1 medium sized zucchini cubed
- 1 medium sized yellow squash cubed
- 1 medium to large sized tomato diced
- 2 TBSP Olive Oil
- 1 tsp Onion Powder Or you can choose to dice and sauté about 1/2 cup of red onion with the squash.
- 1 tsp Garlic Powder or minced garlic
- ½ tsp Salt and Pepper
- ¼ cup Parmesan cheese
Instructions
- Prep: Begin by boiling the pasta according to package directions, adding in a few shakes of salt and about a tablespoon of olive oil to the water. While the water is heating up, wash and cube the vegetables, keeping the squash and tomato separate.
- Drizzle more olive oil into a medium frying pan heating to medium.
- Cooking: Cook pasta according to package directions.
- When pasta has about 5 minutes, left, add the zucchini and squash to the hot frying pan. Sprinkle the veggies with onion powder, garlic powder, salt and pepper. After 5 minutes, add in the tomatoes and cook for 1 minute.
- Drain the pasta. Transfer to a serving bowl. Drizzle with additional olive oil.
- Add the cooked veggies to the large serving bowl and toss all ingredients together. Then, sprinkle about a ¼ cup of Parmesan on top and continue tossing. If you have a few fresh basil leaves, add those! Dinner is served, enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 213kcal | Carbohydrates: 26g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 399mg | Potassium: 355mg | Fiber: 2g | Sugar: 3g | Vitamin A: 301IU | Vitamin C: 18mg | Calcium: 99mg | Iron: 1mg