INGREDIENTS

  • 4 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 small zucchini, chopped
  • 1 small yellow squash
  • 2 tomatoes, chopped
  • 1/2 cup green onions, chopped
  • Salt and pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried basil
  • 8 ounces whole wheat pasta
  • 1 tablespoon Parmesan, grated

DIRECTIONS:

In a  large skillet, heat 1 tablespoon olive oil over medium heat.  Add minced garlic and cook one minute, until fragrant.  Add chopped zucchini, squash, tomatoes, and green onions, and cook until tender.  Add salt and pepper to taste.

In a large bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, and dried basil.  Stir in zucchini, squash, tomatoes and green onions.  Let sit for 5 to 10 minutes.

In a large pot, cook pasta in salted water about 7 minutes until al dente.  Drain. Toss pasta with vegetable mixture until incorporated.  Sprinkle with Parmesan cheese.  Serve Warm

Yields 4, 2-cup servings

Nutritional Analysis:  390 calories, 17g fat, 3.5 g saturated fat, 0mg cholesterol, 200 mg sodium, 52 g carbohydrate, 1 g fiber, 6 g sugars, 0 g added sugars, 10 g protein

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