Yellow Squash Ziti Pasta Recipes

SUMMER SQUASH PASTA PRIMAVERA

Summer Squash Pasta Primavera image

SINCE I eat very little meat, I'm always on the lookout for vegetarian and low-fat recipes. I came up with this recipe after a lot of experimenting. I used tomatoes as a base for the sauce, and my version of pasta primavera has been enjoyed by both family and friends.-Clara DelVitto, Midlothian, Virginia

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 cup sliced onion
1/2 cup julienned green or sweet red pepper
2 teaspoons olive oil
1/2 cup sliced zucchini
1/2 cup sliced yellow summer squash
2 medium fresh mushrooms, sliced
3/4 cup stewed tomatoes
1/4 to 1/2 teaspoon dried basil
2 cups hot cooked pasta
Shredded Parmesan cheese, optional

Steps:

In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.

Nutrition Facts : Calories 296 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 5g fiber), Protein 9g protein.

SUMMER SQUASH AND BASIL PASTA

Summer Squash and Basil Pasta image

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.

Provided by Chris Morocco

Categories Bon Appétit Summer Pasta Yellow Squash Squash Zucchini Garlic Dinner Quick & Easy Quick and Healthy Vegetarian Parmesan Basil

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
12 ounces paccheri, ziti, or other large tube pasta
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves

Steps:

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12-15 minutes. Toss in 1 tsp. Aleppo-style pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

SHRIMP WITH PENNE AND SQUASH

Shrimp with Penne and Squash image

You can vary this recipe to your own tastes. I most always add onions to the garlic when frying and skip the minced green onions. I have used baby portobello mushrooms also. I always use fresh garlic! This is hubby's favorite meal.

Provided by Grumpy's Honeybunch

Categories Seafood Shellfish Shrimp

Time 35m

Yield 5

Number Of Ingredients 13

Ingredients

½ pound dried penne pasta
2 tablespoons olive oil
4 cups thinly sliced yellow squash
3 cups thinly sliced zucchini
1 pound medium shrimp - peeled and deveined
¼ cup fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
3 cloves garlic, minced
½ cup minced fresh chives or green onions
¼ cup freshly grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and pour into a large bowl.
Meanwhile, warm oil in a large skillet over medium heat. Stir in squash and zucchini, and cook 10 minutes. Stir in shrimp, and cook 3 minutes. Stir in lemon juice, basil, oregano, salt, pepper, and garlic. Cook 2 minutes more.
Pour shrimp and sauce into large bowl with pasta. Sprinkle with chives and Parmesan, and stir to combine.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 43 g, Cholesterol 141.5 mg, Fat 9.6 g, Fiber 4.8 g, Protein 28.3 g, SaturatedFat 2.1 g, Sodium 440.8 mg, Sugar 3.3 g

SAUSAGE AND SQUASH PENNE

Sausage and Squash Penne image

I love using frozen cooked winter squash because the hard work-peeling, chopping and cooking-is all done for me. - Jennifer Roberts, South Burlington, Vermont

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups uncooked penne pasta
1 package (12 ounces) frozen cooked winter squash
2 tablespoons olive oil
3 cooked Italian sausage links (4 ounces each), sliced
1 medium onion, chopped
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
Optional: Additional grated Parmesan cheese and minced fresh parsley

Steps:

Cook pasta and squash according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender; keep warm., In a small bowl, mix the cooked squash, cheese, salt, parsley and pepper until blended. Drain pasta; transfer to a serving plate. Spoon squash mixture over pasta; top with sausage mixture. If desired, sprinkle with additional cheese and parsley.

Nutrition Facts : Calories 468 calories, Fat 26g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 19g protein.

PENNE WITH EGGPLANT, ZUCCHINI, AND YELLOW SQUASH

Penne With Eggplant, Zucchini, and Yellow Squash image

From Weight Watchers Make It In Minutes. Per serving: 236 calories, 5 g fat, 2 mg cholesterol, 40 mg total carb. 4 g fiber, 8 g protein.

Provided by ratherbeswimmin

Categories Penne

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (1 lb) eggplant, cut into 1-inch cubes
2 (6 ounce) zucchini, cut into 1-inch cubes
2 (6 ounce) yellow squash, cut into 1-inch cubes
1 onion, cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch cubes
3/4 lb penne
1/2 cup chopped fresh basil
1/4 cup grated parmesan cheese
2 tablespoons extra virgin olive oil

Steps:

Preheat the broiler.
Prepare 2 baking pans with nonstick cooking spray.
On the baking pans, place the eggplant, zucchini, yellow squash, onion, and bell pepper in a single layer.
Spray to coat well with nonstick cooking spray.
Broil, 7 inches from the heat, for about 15-20 minutes or until the vegetables are tender and browned; transfer to a large bowl.
Bring a large pot of water to boiling; add in penne and cook according to package directions; drain.
Add penne to the bowl with the vegetables; add in basil, parmesan, and oil; toss to coat.

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