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This light primavera pasta dish can also be served cold as a pasta salad.
Ingredients
- 1 (16 ounce) package penne pasta (such as Barilla® Plus)
- 3 tablespoons olive oil
- 1 yellow squash, sliced and quartered
- 1 zucchini, sliced and quartered
- ½ teaspoon minced garlic
- ½ (16 ounce) bottle light Parmesan-peppercorn dressing (such as Cains®)
- salt and ground black pepper to taste
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl.
Step 2
Meanwhile, heat a skillet over medium heat. Add olive oil and heat for about 30 seconds. Add yellow squash, zucchini, and garlic and saute until tender, about 5 minutes. Season lightly with salt and pepper. Add to cooked pasta, pour in dressing, and toss to combine. Serve hot or cold.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 292 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 5% |
| Sodium266mg | 12% |
| Total Carbohydrate48g | 18% |
| Dietary Fiber2g | 8% |
| Total Sugars5g | |
| Protein8g | |
| Vitamin C7mg | 34% |
| Calcium18mg | 1% |
| Iron2mg | 10% |
| Potassium208mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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