SUMMER ZUCCHINI PASTA

Summer Zucchini Pasta image

I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy summer zucchini pasta is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. -Beth Berlin, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 package (16 ounces) pappardelle or tagliatelle pasta
1/4 cup olive oil
2 small zucchini, cut into thin ribbons
2 small yellow summer squash, cut into thin ribbons
4 garlic cloves, thinly sliced
2 cans (14-1/2 ounces each) diced tomatoes with roasted garlic, undrained
1/3 cup loosely packed basil leaves, torn
1 tablespoon coarsely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.

Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 505mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.