Pasta with Summer Vegetables Recipe | Yummly

Pasta with Summer Vegetables

LEMON BLOSSOMS(1)
Kimberly DiFalco-Cox: "i would recommend using the powdery parmesan inst…" Read More
18Ingredients
15Minutes
280Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 4 garlic cloves (chopped)
  • 1/2 red onion (diced)
  • 1 red bell pepper (small, sliced and cut into small bite size pieces)
  • 1 zucchini (large, sliced in half lengthwise and cut into chunks)
  • 1 yellow squash (large, sliced in half lengthwise and cut into chunks)
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon dried oregano
  • salt
  • pepper
  • 2 tomatoes (chopped into chunks)
  • 1/2 cup kalamata olives (roughly chopped)
  • 2 tablespoons capers (drained)
  • red pepper flakes (to taste)
  • 12 ounces short pasta (such as Farfalle, bowties or penne)
  • 1 tablespoon butter (salted or unsalted)
  • basil leaves (Torn)
  • 1/2 cup grated Parmesan cheese (or more to taste)
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    NutritionView More

    280Calories
    Sodium23% DV560mg
    Fat22% DV14g
    Protein20% DV10g
    Carbs10% DV31g
    Fiber20% DV5g
    Calories280Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol35mg12%
    Sodium560mg23%
    Potassium620mg18%
    Protein10g20%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber5g20%
    Sugars6g12%
    Vitamin A70%
    Vitamin C100%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    i would recommend using the powdery parmesan instead of shredded to keep it from getting clumpy when mixed into the hot pasta. I would definitely make it again though.

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