Garden Vegetable Pasta
Pasta tossed with a medley of garden vegetables and a light vinegar-herb dressing. A great way to enjoy garden veggies in the summertime!
Servings5 side servings
- 8 oz. pasta* (gluten-free if desired)
- 1 small yellow onion (or 1/2 large)
- 1 medium zucchini
- 1 yellow summer squash
- 3 medium ripe tomatoes
- 2 cloves garlic
- 1/4 cup fresh basil (or parsley, etc.)
For the vinegar-oregano dressing:
- 2 1/2 Tbsp. red wine vinegar
- 1/2 tsp. dried oregano (or other herb of your choice)
- 1/8 tsp. salt (more/less to taste)
Cook pasta according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished.
Meanwhile, chop the onion. Dice zucchini and yellow squash. Chop tomatoes.
In a skillet over medium-high heat, sauté onions for about 4 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)
Add zucchini and yellow squash. Stir and sauté 6-7 minutes.
Meanwhile, mince garlic.
Add chopped tomatoes and garlic to pan. Sauté 2-3 minutes, stirring occasionally.
Combine dressing ingredients in a small bowl and whisk to combine.
Add cooked (drained) pasta to a large bowl. Add dressing, cooked vegetables, and chopped fresh basil. Toss to combine.
Salt/pepper to taste as needed. Add a splash more vinegar, or more basil if desired.
*I use brown rice & quinoa fusilli pasta for gluten-free.
If you want a more pronounced garlic flavor, simply add it to the dressing and keep it raw, instead of sautéing it with the vegetables.
Try this with other vegetables (bell pepper, mushroom, etc.) or herb combinations if you wish!
Calories: 196 kcal | Carbohydrates: 41 g | Protein: 6 g | Fat: 2 g | Saturated Fat: 1 g | Potassium: 429 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 844 IU | Vitamin C: 26 mg | Calcium: 37 mg | Iron: 1 mg