Spinach Fettuccine with Summer Squash
This quick and colorful pasta dish will give you a summery feeling any time of year.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cook the pasta according to package directions and drain.
Step 2
Meanwhile, heat the oil in a skillet. Add the squash and sauté over medium heat, stirring often, until tender-crisp to your liking. Add the tomatoes and continue to cook until they are just heated through.
Step 3
Combine the pasta with the squash mixture in a serving container. Add the Parmesan cheese and toss together. If a little more moisture is needed, add a small amount of water and toss again. Season with salt and pepper, and serve.
Menu
Step 4
Spinach Fettuccine with Summer Squash (this page)
Step 5
Corn Frittata Parmesan (page 224)
Step 6
or
Step 7
Contemporary Creamed Spinach (page 212)
Step 8
Simple tossed salad
nutrition information
Step 9
Calories: 248
Step 10
Total Fat: 10g
Step 11
Protein: 10g
Step 12
Carbohydrate: 29g
Step 13
Cholesterol: 8mg
Step 14
Sodium: 203mg