Spaghetti with zucchini, squash and onion

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 341.4
  • Total Fat: 15.7 g
  • Cholesterol: 6.6 mg
  • Sodium: 162.3 mg
  • Total Carbs: 42.1 g
  • Dietary Fiber: 7.8 g
  • Protein: 11.9 g

View full nutritional breakdown of Spaghetti with zucchini, squash and onion calories by ingredient


Introduction

This is right off of the whole wheat pasta box but my sons LOVED it! I cut the squash small so they don't notice it as much! Great as left overs! I think you could even add broccoli to this or other mild veggies to beef it up some more! This is right off of the whole wheat pasta box but my sons LOVED it! I cut the squash small so they don't notice it as much! Great as left overs! I think you could even add broccoli to this or other mild veggies to beef it up some more!
Number of Servings: 6

Ingredients

    1 med. onion chopped
    2 c. chopped zucchini (eyeball it!)
    2 c. chopped summer squash (eye ball it!)
    1 clove of garlic finely chopped
    1/3 c. extra virgin olive oil
    10 basil leaves (or a rough palm full of dried herbs)
    pinch of black pepper
    salt to taste
    1/2c. Parmesan cheese
    1 box of whole wheat spaghetti

Directions

Bring water to boil and cook spaghetti according to package directions or your taste preference.

Meanwhile, add olive oil to a skillet and bring to medium heat. Saute onion over medium heat for 6 minutes. Onion will get translucent and slightly brown.
Add garlic to pan with onions and saute for 2 minutes.
Add yellow squash and zucchini and cook for an additional 6 minutes.
Stir in basil, pepper and salt.

Drain pasta and return to pasta pot. Toss squash and onion sauce with pasta and add Parmesan cheese.

Serves 6-8

Great with a spinach salad!

Number of Servings: 6

Recipe submitted by SparkPeople user ALWENDYJOHNSON.