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Summer Pasta

Two Stars Guiding Stars

  • Servings:

    6 (216 g) as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    0 minutes

Ingredients

All the flavors of summer come together in this simple pasta dish that will impress dinner guests as easily as it will come together quickly on a busy night. It's easily made vegetarian or vegan, too--just swap vegetable broth in place of the chicken broth and replace the Parmesan with a little nutritional yeast.
8 oz. spaghetti
2 tsp. margarine
1 onion, cut into wedges
2 cups broccoli florets
2 carrots, thinly sliced
1 med. zucchini, sliced
1 med. yellow summer squash, sliced
3/4 cup low-fat, low-sodium chicken broth
1/3 cup chopped fresh parsley
1/3 cup chopped fresh basil
3 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. grated Parmesan cheese
Summer Pasta

Directions

1. Cook the spaghetti according to the package directions, omitting salt. Drain well.
2. While the pasta is cooking, heat the margarine in a large skillet and add the onion, saute until soften (2-3 minutes).
3. Stir in the vegetables and chicken broth. Cover and simmer until vegetables are tender (5-6 minutes).
4. Stir in parsley, basil, lemon juice, salt, and pepper and cook to combine the flavors (2-3 minutes).
5. Toss the spaghetti with the vegetable mix and sprinkle with Parmesan cheese to serve.

Nutrition

Nutritional Facts
Servings 6 (216 g)
Base Nutrients
Calories 207 kcal (10%)
Calories from Fat 31 kcal (0%)
Total Fat 3 g (5%)
Saturated Fat 1 g (4%)
Cholesterol 2 mg (1%)
Sodium 274 mg (11%)
Total Carbohydrates 37 g (12%)
Dietary Fiber 3 g (14%)
Protein 8 g (14%)
Vitamins
Vitamin A n/a
Vitamin C 44 mg (49%)
Minerals
Calcium 73 mg (6%)
Iron 2 mg (12%)
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