Summer Garden Pasta

Summer Garden Pasta


  • 1 (16-ounce) package fusilli (short twisted spaghetti)
  • 2 tablespoons olive oil
  • 3 cups diced yellow squash (about 1 pound)
  • 1 cup thinly sliced red onion
  • 1 cup diced red bell pepper
  • 1 cup thinly sliced carrot
  • 2 garlic cloves, minced
  • 2 cups diced seeded tomato
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper


Cook pasta in boiling water 8 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat the oil in a large nonstick skillet over medium heat. Add squash, onion, bell pepper, carrot, and garlic; sauté for 8 minutes. Stir in the pasta, reserved cooking liquid, tomato, and remaining ingredients, and cook until thoroughly heated.

    To make this fast, chop the vegetables while the pasta is cooking.
  • Yield: 6 servings (serving size: 2 cups)

Nutritional Information

Calories per serving: 373
Caloriesfromfat per serving: 15%
Fat per serving: 6.3g
Saturated fat per serving: 0.9g
Monounsaturated fat per serving: 3.5g
Polyunsaturated fat per serving: 1.1g
Protein per serving: 11.9g
Carbohydrate per serving: 68.1g
Fiber per serving: 5.4g
Cholesterol per serving: 0.0mg
Iron per serving: 4.3mg
Sodium per serving: 315mg
Calcium per serving: 51mg

Good to Know

Enjoy the tastes of summer with this fresh, crisp pasta salad. Try whole-wheat fusilli to get those fiber-rich whole grains, important in aiding digestion.