Zucchini Summer Pasta

This is a fast, cheap, warm, summer main dish – angel hair, yellow squash and zucchini in a tomato sauce – and a great way to use up your summer squash. Top with cheddar cheese!

Step: 1

In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.

Step: 2

While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the crushed tomatoes to the zucchini mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the pasta.

Per Serving: 487 calories; protein 17.7g; carbohydrates 86.7g; fat 10.3g; cholesterol 7.6mg; sodium 513.8mg.

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do more often .