Rice Pasta with summer squash
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Rice Pasta with summer squash calories by ingredient
Introduction
This is a delicious and light pasta dish. This is a delicious and light pasta dish.Number of Servings: 8
Ingredients
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1 package rice pasta
3 summer squash, diced
1 medium onion, diced
2 cloves garlic, minced
2 Tblsp. Olive Oil
1 Tsp Salt
1Tsp Pepper
1 15oz Can diced Tomatoes
1/4 Cup Nonfat Evaporated Milk
15 Basil Leaves, chopped
8oz Fresh Mozzerella, cubed
Directions
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.