Pasta With Summer Squash and Zucchini |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Another simple but tasty recipe from Leanne Ely's Menu Mailers ( ). I love a quick, healthy meal especially when it gets me compliments from my hubby. I used wholemeal spirals instead of the linguine the original called for, and simplified the instructions to avoid dirtying an extra pan unnecessarily. Ingredients:
1 (14 ounce) jar spaghetti sauce, your favourite |
1 medium zucchini, thinly sliced |
2 small yellow squash, thinly sliced |
2 medium onions, finely chopped |
3 garlic cloves, pressed |
1 tablespoon olive oil |
3/4 teaspoon basil |
1/2 cup grated parmesan cheese |
1 cup shredded mozzarella cheese |
12 ounces whole wheat pasta, cooked and drained |
Directions:
1. In a large skillet, saute zucchini, yellow squash, onion and garlic in olive oil until vegetables are almost tender. Add basil and spaghetti sauce and stir until warmed through.
2. Spoon sauce over hot linguini. Toss to coat well. Top with cheeses.
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