Summer Squash Pasta Toss

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When I was growing up, my favorite restaurant order was chicken nuggets and fries. Brown and brown, with a side of red (ketchup). True story: I’d eat this nearly every day. Thankfully, my tastes have expanded a bit as I’ve grown.

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This is especially good news now during the summer since I live very close to one unbelievable farmers market. I took full advantage of that fact this weekend and was inspired by all the bright colors to hit the kitchen and create a new dish!

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The traditionally brown + red meal, spaghetti and tomato sauce, can easily be transformed into a bowl packed full of nutrients.  Trust me, this one’s as much of a feast for the eyes as it is a feast for the stomach. (Although it’s super-tasty, too.)

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Sauteing the thinly-sliced vegetables loosens them up so the texture is fairly close to pasta—the squash is even twirl-able! We can make that a word, right? This would be killer with a slice of homemade honey whole-wheat bread to sop up the sauce and a fresh fruit Americone to round out the technicolor meal. Just sayin’. :)

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Summer Squash Pasta Toss

Serves 1 as a main dish or 2 as a side

  • 1/2 zucchini
  • 1/2 medium yellow summer squash
  • 2 medium carrots, peeled
  • 10 cherry tomatoes, halved
  • 1/3 cup diced red onion
  • 1/3 cup fresh green beans, ends removed and chopped into one-inch pieces
  • 2 garlic cloves, minced
  • 1/4 cup low-sodium vegetable stock
  • 1/2 cup marinara sauce (I enjoy Rising Moon Organics and Monte Bene varieties, but use your favorite jarred or DIY version)
  1. Slice ends off zucchini and summer squash, then slice them and the carrots thinly with a mandoline or very sharp knife.
  2. Toss first seven ingredients into a large skillet warmed over medium heat. Allow the vegetables to begin to sweat, cooking for about three minutes, then pour in vegetable stock.
  3. Continue to stir until stock evaporates and vegetables are fork tender. This will depend on the temperature of your particular stove burner, but it took me about 15-20 minutes.
  4. Transfer vegetables into a serving bowl or onto a plate.
  5. Warm marinara sauce, covered with plastic wrap to avoid splatters, in the microwave for 30 seconds. Pour over vegetables.
  6. Twirl away!

Nutrition information for entire recipe: 274 calories, 5 g fat, 15 g fiber, 10 g protein, 875 mg sodium, 398% vitamin A, 139% vitamin C

What was your favorite meal as a kid? Has it changed compared to what you enjoy today?

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Comments

  1. Love this great idea for replacing pasta with veggies! We are part of a CSA and sometimes we have more veggies than we know what to do with!

    • I’m so jealous of your CSA share, Kelly! I might have to look into that next year. I always hear how zucchini pops up everywhere all at once, so this could be a great fix!

  2. Yum, Yum, Yum!!!! Can’t wait to hit the Farmer’s Market next and try this healthy, delicious and twirl-able dish!

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