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Summer Pasta
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
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Summer Pasta

Summer Pasta

Summer Pasta
Two Stars Guiding Stars
  • Servings:6 (216 g)
  • Prep Time:20 minutes
  • Cook Time:0 minutes
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.