Friday’s Food For Thought – Garden Pasta

August 12th, 2011 by sivodd

Garden Pasta

Photo by Pabo76

Prep time: 21 minutes
cooking time 11 to 12 minutes
Servings: 4 to 6


  • 16 ounces fusili pasta
  • 1 cup each sliced yellow squash and zucchini
  • 1 cup each julienne red bell pepper and chopped green bell pepper
  • 4 tablespoons butter
  • 3/4 cup chopped green onions
  • 1 1/2 cups chicken broth
  • 1 small tomato, peeled, crushed
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh Italian parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper


  • Cook pasta according to package directions, drain well.
  • Bring 4 cups of water to a boil in a large saucepan over high heat. Add yellow squash, zucchini and bell peppers. Boil for 2 minutes. (drain) Rinse with cold water. (drain)
  • Melt butter in a large skillet over medium-high heat. Sauté vegetables and green onions in the butter until crisp/tender. (about 3 to 4 minutes)
  • Add the chicken broth and tomato. (bring to a boil) Cook until reduced by half. (about 5 minutes)
  • Add pasta to tomato mixture and cook for 1 minute. Transfer mixture to a large bowl, add Parmesan, parsley, salt, black pepper and toss lightly. Serve immediately.

Enjoy! Have a great weekend!


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