Rice Pasta with summer squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 package rice pasta3 summer squash, diced1 medium onion, diced2 cloves garlic, minced2 Tblsp. Olive Oil1 Tsp Salt1Tsp Pepper1 15oz Can diced Tomatoes1/4 Cup Nonfat Evaporated Milk15 Basil Leaves, chopped8oz Fresh Mozzerella, cubed
Makes 8 1-cup servings
Cook noodles according to directions on package. While pastas cooking saute onions, garlic in oil for 2 minutes or until onions are translucent. Add squash, salt and pepper and saute for 5 minutes. Remove one half of the squash and set aside. Continue sauteing the squash another 5-10 minutes till squash is mushy. Lighly mash the squash and add tomatoes, half of the basil, evaporated milk and the squash that was set aside. Simmer for 5. Toss in cooked pasta and mozzerella and serve. Top with remaining basil.
Number of Servings: 8
Recipe submitted by SparkPeople user MYFLUTTERBY.
Cook noodles according to directions on package. While pastas cooking saute onions, garlic in oil for 2 minutes or until onions are translucent. Add squash, salt and pepper and saute for 5 minutes. Remove one half of the squash and set aside. Continue sauteing the squash another 5-10 minutes till squash is mushy. Lighly mash the squash and add tomatoes, half of the basil, evaporated milk and the squash that was set aside. Simmer for 5. Toss in cooked pasta and mozzerella and serve. Top with remaining basil.
Number of Servings: 8
Recipe submitted by SparkPeople user MYFLUTTERBY.
Nutritional Info Amount Per Serving
- Calories: 234.0
- Total Fat: 8.2 g
- Cholesterol: 16.8 mg
- Sodium: 576.2 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 3.1 g
- Protein: 9.7 g
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