SUMMER BOUNTY 'PASTA' | ALLRECIPES
This is a quick dish using fresh produce. Serve hot with some crusty bread for a delicious end-of-summer meal that's ready in minutes.
Provided by 2ys4you
Categories Fruits and Vegetables Vegetables Squash
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 3 servings
Number Of Ingredients 9
Steps:
- Heat butter and olive oil together in a deep large skillet over medium heat; cook and stir mushrooms and shallots until slightly softened, about 5 minutes. Add cherry tomatoes and cook until tomatoes begin to cook down, about 5 minutes.
- Reduce heat to medium-low and add cream to mushroom mixture. Stir zucchini noodles and basil into mushroom mixture; cook and stir until heated through and zucchini are slightly tender, about 5 minutes. Season mixture with salt and pepper.
Nutrition Facts : Calories 549.9 calories, CarbohydrateContent 17 g, CholesterolContent 173.2 mg, FatContent 53 g, FiberContent 2.8 g, ProteinContent 6.7 g, SaturatedFatContent 30.6 g, SodiumContent 147.9 mg, SugarContent 4 g
SUMMER VEGGIE PASTA RECIPE | MYRECIPES
No-cook veggies make this easy dish a weeknight favorite. Peeling zucchini and squash into ribbons makes them fun to eat for kids.
Provided by Khalil Hymore
Total Time 30 minutes
Yield Serves 4 (serving size: 1 1/2 cups)
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain.
- While the pasta cooks, shave zucchini and squash into thin ribbons using a vegetable peeler; place in a large bowl. Add tomatoes and next 7 ingredients (through garlic) to bowl; toss to combine. Let stand 15 minutes, stirring occasionally to coat.
- Add pasta to vegetables, tossing gently to combine. Top with panko, basil, radishes, and cheese.
Nutrition Facts : Calories 350 calories, CarbohydrateContent 16 g, CholesterolContent 6 mg, FatContent 10.9 g, FiberContent 9 g, ProteinContent 12 g, SaturatedFatContent 2.3 g, SodiumContent 380 mg
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From barefootcontessa.com
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From deliciousmagazine.co.uk
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