SUMMER SQUASH NOODLE RECIPES RECIPES

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SUMMER SQUASH "NOODLES" WITH TOMATOES & MINT RECIPE ...



Summer Squash

Find squash "noodles" with other precut fruits and veggies in your supermarket's produce section if you don't want to spiralize them yourself.

Provided by Rachel Stearns

Categories     Healthy Zucchini Noodle Recipes

Total Time 15 minutes

Number Of Ingredients 11

¼ cup extra-virgin olive oil
2 tablespoons rice vinegar
1 tablespoon lemon juice
2 teaspoons Dijon mustard
½ small shallot, minced
¼ teaspoon salt plus a pinch, divided
4 cups spiralized zucchini and/or summer squash
1 pint cherry tomatoes, halved or quartered if large
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
½ teaspoon ground pepper

Steps:

  • Whisk oil, vinegar, lemon juice, mustard, shallot and 1/4 teaspoon salt in a large bowl. Add zucchini (and/or summer squash), tomatoes, basil and mint and toss to coat. Sprinkle with pepper and the remaining pinch of salt and toss again.

Nutrition Facts : Calories 159 calories, CarbohydrateContent 6 g, FatContent 14 g, FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 2 g, SodiumContent 253 mg, SugarContent 4 g

SUMMER SQUASH PASTA PRIMAVERA RECIPE: HOW TO MAKE IT



Summer Squash Pasta Primavera Recipe: How to Make It image

SINCE I eat very little meat, I'm always on the lookout for vegetarian and low-fat recipes. I came up with this recipe after a lot of experimenting. I used tomatoes as a base for the sauce, and my version of pasta primavera has been enjoyed by both family and friends.—Clara DelVitto, Midlothian, Virginia

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 10

1/2 cup sliced onion
1/2 cup julienned green or sweet red pepper
2 teaspoons olive oil
1/2 cup sliced zucchini
1/2 cup sliced yellow summer squash
2 medium fresh mushrooms, sliced
3/4 cup stewed tomatoes
1/4 to 1/2 teaspoon dried basil
2 cups hot cooked pasta
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.

Nutrition Facts : Calories 296 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 170mg sodium, CarbohydrateContent 53g carbohydrate (10g sugars, FiberContent 5g fiber), ProteinContent 9g protein.

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