Summer Garden Pasta Recipe

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Summer Garden Pasta
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  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers and onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in broth and tomato; bring to a boil. Cook and stir until liquid is reduced by half.
  2. Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated through.
  3. Transfer to a large bowl. Sprinkle with the cheese, parsley, garlic pepper and salt; toss to coat. Yield: 9 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 154.23 Kcal (646 kJ)
Calories from fat 65.52 Kcal
% Daily Value*
Total Fat 7.28g 11%
Cholesterol 35.46mg 12%
Sodium 443.37mg 18%
Potassium 248.43mg 5%
Total Carbs 15.75g 5%
Sugars 1.07g 4%
Dietary Fiber 0.72g 3%
Protein 6.54g 13%
Vitamin C 15.2mg 25%
Vitamin A 0.1mg 2%
Iron 1.4mg 8%
Calcium 87.1mg 9%
Amount Per 100 g
Calories 93.38 Kcal (391 kJ)
Calories from fat 39.67 Kcal
% Daily Value*
Total Fat 4.41g 11%
Cholesterol 21.47mg 12%
Sodium 268.44mg 18%
Potassium 150.41mg 5%
Total Carbs 9.54g 5%
Sugars 0.65g 4%
Dietary Fiber 0.44g 3%
Protein 3.96g 13%
Vitamin C 9.2mg 25%
Iron 0.8mg 8%
Calcium 52.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
  • 4

Good Points

  • saturated fat free

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