Pat’s Pasta Primavera with summer squash

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 363.4
  • Total Fat: 22.2 g
  • Cholesterol: 37.0 mg
  • Sodium: 731.2 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 17.7 g

View full nutritional breakdown of Pat’s Pasta Primavera with summer squash calories by ingredient


Introduction

Can use zucchini in place of summer squash or a combination of the two vegetables Can use zucchini in place of summer squash or a combination of the two vegetables
Number of Servings: 4

Ingredients

    3 tbsp Extra Virgin Olive Oil
    6 clove Garlic
    2 cup, sliced Summer Squash
    1 cup, chopped Broccoli, fresh
    1 cup Aldi Extra Fine Green Beans, frozen
    1.75 cup 365 Organic Diced Tomatoes
    3 oz Boar's Head Genoa Salami
    1.5 serving Barilla Farfalle (BowTie) pasta (2 oz. / 56gr)
    3 tbsp Ann's Kirland Shredded Parmigiano Reggiano (by LUVVEGAS)
    3 oz Mozzarella Cheese, whole milk

Tips

Can use substitute for preferred vegetables


Directions

Heat EVOO over low - medium heat in pan
Add finely minced six cloves garlic and sauté for 30 seconds
Add broccoli (finely sliced) and green beans
Sauté for two minutes
Add one 14.5 oz can peeled, diced tomatoes
Add salt and black pepper to taste
Add dried thyme to taste
Add crushed red pepper flakes to taste
Add sliced genoa salami
Simmer over medium- low heat with cover for 15 to 20 minutes.
While vegetable/salami mixture is simmering cook pasta - al denote
Add drained pasta to vegetable/salami mixture
Top with Parmigiano Reggiano cheese and Mozzarella
Makes 4 servings
While

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SHOPGIRL61.

TAGS:  Beef/Pork |