SPICY SUMMER SQUASH AND PASTA
Make and share this Spicy Summer Squash and Pasta recipe from Food.com.
Provided by sage femme
Categories Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions.
- Saute onion in olive oil with hot pepper and garlic for 5 minutes.
- Add squash and dried herbs. Continue cooking for another 5 minutes, or until squash is softened but not mushy.
- Add tomatoes and beans, add salt and pepper to taste, and cook until heated through.
- Serve squash sauce over noodles and top with fresh herbs and cheese.
Nutrition Facts : Calories 707.3, Fat 12.9, SaturatedFat 2.5, Cholesterol 95.8, Sodium 260.1, Carbohydrate 122.8, Fiber 16.5, Sugar 9.7, Protein 27.8
SPICY SUMMER SQUASH
Renal and diabetic safe. 38 calories per 1/2 cup. Low everything.
Provided by William Algeri
Categories Vegetables
Time 45m
Number Of Ingredients 9
Steps:
- 1. Boil water in a 2-quart saucepan. Cut squash into thick slices and add to boiling water. Parboil for 5 minutes. Drain and rinse under cold water. Set aside.
- 2. In a nonstick frying pan, saute leeks, onion, and garlic in oil.
- 3. Add squash, mrs. Dash herb seasoning and salt. Cook over medium heat for 5 minutes. Stir several times to prevent sticking.
- 4. Remove from heat. Add lemon juice and stir. Serve topped with one teaspoon of sour cream.
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