Pasta with Summer Squash and Zucchini

Servings 6 servings


  • 14 ounces pasta sauce
  • 1/2 tablespoon olive oil
  • 1 medium zucchini thinly sliced
  • 1 medium yellow squash thinly sliced
  • 2 medium onions finely chopped
  • 4 cloves garlic minced
  • 3/4 teaspoon dried basil
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup shredded Provolone cheese
  • 12 ounces Linguine pasta cooked and drained


  • DO-AHEAD TIP: Cook pasta according to package directions. In a medium saucepan, simmer pasta sauce until heated through; set aside and keep warm.
  • Heat the olive oil in a large skillet over medium-high heat. Add zucchini, yellow squash, onion and garlic; sauté until vegetables are tender-crisp then sprinkle with basil.
  • Spoon sauce, cheeses and zucchini mixture over the hot pasta and toss to coat well.


SERVING SUGGESTION: A big spinach salad and some garlic bread sticks.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure pasta sauce is gluten free. Use gluten free pasta.
NUTRITION: Per Serving: 453 Calories; 15g Fat; 20g Protein; 60g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol; 718mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 2 Fat. Points: 12
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