SUMMER GARDEN PASTA

Summer Garden Pasta image

This fresh-tasting side dish pairs pasta with an array of nutritious veggies, including zucchini, bell peppers and a juicy tomato. "Our four boys are all grown and out of the house, but I still grow a large garden every summer and give away everything we can't eat," notes April Johnson, Tonasket, Washington.

Provided by Taste of Home

Time 35m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

1 package (1 pound) small tube pasta
1 cup sliced yellow summer squash
1 cup sliced zucchini
1 cup julienned sweet red pepper
1 cup julienned green pepper
1 cup sliced green onions
1/4 cup butter, cubed
6 garlic cloves, peeled and thinly sliced
1-1/2 cups reduced-sodium chicken broth
1 small tomato, chopped
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
2 teaspoons garlic pepper
1 teaspoon salt

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers and onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in broth and tomato; bring to a boil. Cook and stir until liquid is reduced by half. , Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated through. , Transfer to a large bowl. Sprinkle with the cheese, parsley, garlic pepper and salt; toss to coat.

Nutrition Facts : Calories 277 calories, Fat 8g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 487mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 3g fiber), Protein 11g protein.