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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

One 12-ounce package spinach fettuccine
2 tablespoons extra-virgin olive oil
2 medium yellow summer squashes, halved lengthwise and sliced
One pint cherry tomatoes, halved
1/2 cup grated fresh Parmesan cheese or Parmesan-style soy cheese
Salt and freshly ground pepper to taste

Preparation

  1. 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.

  2. 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

  3. 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

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