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My review
Zucchini Summer Pasta
BMBLOCK
"This is a fast, cheap, warm, summer main dish -- angel hair, yellow squash and zucchini in a tomato sauce -- and a great way to use up your summer squash. Top with cheddar cheese!"
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Ingredients
30 m servings 487 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.
- While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the crushed tomatoes to the zucchini mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the pasta.
Nutrition Facts
Per Serving: 487 calories; 10.3 g fat; 86.7 g carbohydrates; 17.7 g protein; 8 mg cholesterol; 514 mg sodium. Full nutrition
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Reviews
Read all reviews 3446 Ratings
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Most helpful positive review
9/12/2007
The first time I made this recipe, I followed it exactly. It was good, but a bit bland for my taste. The second time, I substituted a few things. First, I added sweet vidalia onions instead of o...
Most helpful critical review
11/22/2011
This was pretty good. Needed a lot of modification, but the recipe was a good place to start.
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9/12/2007
The first time I made this recipe, I followed it exactly. It was good, but a bit bland for my taste. The second time, I substituted a few things. First, I added sweet vidalia onions instead of o...
7/13/2006
After reading reviews, I added about a half cup of chopped fresh basil and parsley to the tomatos and let them sit while I prepared the rest of the dish. I also used olive oil instead of butter...
10/3/2010
Great recipe...delicious! I made this recipe with a few minor modifications. I used one vidalia onion instead of a white onion, 1 (28 oz.) can diced basil oregano garlic tomatoes instead of crus...
7/19/2010
nice light dish for summer....even for meat lovers! My husband asks for it every week!
4/24/2011
This was so good and refreshing! I didn't use the entire can of tomatoes and slightly more butter! Will make again!
9/18/2010
Big family of picky eaters, and ALL liked this! Definitely will make again. I used fresh tomatoes and squash from my garden.
10/17/2011
This recipe has very nice subtle flavors. I skipped the butter and used olive oil in its place to lose the sat fat. Also added 1/4 cup of chopped fresh parsley. Very good.
5/23/2011
Excellent! I used a quart of tomatoes that I canned last summer in place of the crushed tomatoes, omitted the butter and olive oil (the jar of tomatoes had plenty of liquid). I also substituted ...