Summer garden pasta
You can prep this summery dish in advance for a quick weeknight meal.
This vibrant summer dish is a celebration of seasonal produce, all in one pot! It's a fantastic way to use up excess zucchini and other garden vegetables. The combination of sweet, crunchy, and savory flavors creates a light and delightful meal, perfect for warm summer nights.
For a quick weeknight dinner, prepare the "sauce" and chop the vegetables in advance. Refrigerate them overnight, and dinner comes together in just 15 minutes! Simply cook the veggies and pasta, then toss everything together for a satisfying and colorful meal.
Servings: 4
Ingredients
- 1 teaspoon olive oil or avocado oil
- 1/2 cup chopped onion
- 2 yellow squash, sliced and quartered
- 2 zucchini, sliced and quartered
- 2 cups fresh corn (approximately 3 ears of corn)
- 8 ounces whole grain or bean pasta (fusilli, bow tie, or other)
- 1/2 cup finely chopped fresh basil
- 1 cup low-fat ricotta cheese
- 1/2 cup low-fat buttermilk
- 1/4 cup Parmesan cheese, grated
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1 1/2 cups chopped tomatoes
- 1/2 cup chopped walnuts, toasted
Directions
- Add 1 teaspoon of oil to pan. Sauté chopped onion in pan on medium heat until golden brown. Stir occasionally. Add chopped yellow squash and zucchini and cook until it starts to brown. Add corn and cook 1 to 2 more minutes until slightly browned. Set aside.
- Cook pasta according to directions.
- While pasta is cooking, combine basil, ricotta cheese, buttermilk, Parmesan cheese, salt, and pepper in bowl and stir well. If you have not already, chop the tomatoes and toast the walnuts.
- Toss together cooked vegetable mixture, cheese mixture, fresh tomatoes, cooked pasta, and walnuts.
- Enjoy!
Nutrition information (per serving)
- Calories: 560
- Total fat: 21 g
- Saturated fat: 5 g
- Cholesterol: 25 mg
- Sodium: 660 mg
- Total carbohydrate: 76 g
- Dietary fiber: 12 g
- Total sugars: 13 g
- Protein: 25 g