2-for-1 Pasta Primavera

Let’s try this AGAIN!  I made this recipe on Monday and it is scrumptious!  It’s from the August 4, 2009 issue of Woman’s Day magazine.  And it uses zucchini & summer squash which I currently have in abundance!

2-for-1 Pasta Primavera

1 box (14 oz.) whole-wheat penne pasta

2 Tbsp. olive oil

11/2 lb. zucchini, quartered lengthwise, sliced crosswise

1/2 lb. yellow summer squash, quartered lengthwise, sliced crosswise

1 Tbsp. minced garlic

1 box (9 oz.) frozen peas

1 can (14 1/2 oz.) reduced-sodium chicken broth

12 oz. plum tomatoes, copped

Serve with:  grated Parmesan and crushed black pepper

Bring a large pot of salted water to a boil.  Add pasta and cook as package directs; drain pasta and return to pot.

Meanwhile, heat oil in a large nonstick skillet.  Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 minuts or until crisp-tender.

Add garlic and peas; cook 1 minute or until fragrant.  Stir in broth and bring to a simmer.

Pour vegetable mixture over pasta.  Add tomatoes; toss to mix and coat.  Sprinkle with Parmesan and pepper.

Refrigerate leftovers for up to 2 days and serve cold with Italian dressing.

This recipe makes a TON.  I will definitely cut it in half the next time I make it, but if you are serving a crowd, this is a good recipe.  I didn’t have any penne, so I used a mix of rotini & medium shells and substituted grape tomatoes for the plum tomatoes.  My only regret is how much I have left over that will probably be fed to the chickens, although, they love tomatoes and peas and seem to think that pasta is a good treat.

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3 thoughts on “2-for-1 Pasta Primavera

  1. Happened by, and saw this category, and just HAD to find out what was in it! I like the recipes, and thank you sharing…I am def going to try that pasta one.

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