This simple and healthy summer zucchini pasta is a wonderful side or meatless entree, but you can add shredded chicken or grilled salmon for a heartier dish. —Beth Berlin, Oak Creek, Wisconsin,
Ingredients
- 1 package (16 ounces) pappardelle or tagliatelle pasta
- 1/4 cup olive oil
- 2 small zucchini, cut into thin ribbons
- 2 small yellow summer squash, cut into thin ribbons
- 4 garlic cloves, thinly sliced
- 2 cans (14-1/2 ounces each) diced tomatoes with roasted garlic, undrained
- 1/3 cup loosely packed basil leaves, torn
- 1 tablespoon coarsely chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
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Directions
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Nutrition Facts
1 cup: 254 calories, 7g fat (1g saturated fat), 0 cholesterol, 505mg sodium, 42g carbohydrate (8g sugars, 3g fiber), 7g protein.
