SUMMER PASTA RECIPE RECIPES

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SUMMER BOUNTY 'PASTA' | ALLRECIPES



Summer Bounty 'Pasta' | Allrecipes image

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

1 tablespoon butter
1 tablespoon olive oil
1 cup mushrooms, sliced
2 shallots, chopped
1 cup cherry tomatoes, halved
1?½ cups heavy whipping cream
2 zucchini, cut into noodle-shape strands
1 cup chopped fresh basil
salt and ground black pepper to taste

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



Summer Veggie Pasta Recipe | MyRecipes image

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

½ pound uncooked whole-grain linguine
½ pound zucchini
½ pound yellow squash
1 pound tomatoes, finely chopped (3 medium tomatoes)
? cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons champagne or white wine vinegar
1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 garlic cloves, minced
3 tablespoons panko (Japanese breadcrumbs), toasted
8 small basil leaves
4 radishes, thinly sliced
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

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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