Ingredients:
1 cup onion, diced
¼ cup plus 1 Tbsp Olive oil
2 tsp vinegar
8 ounces penne pasta
2 Zucchini, thinly sliced
2 Yellow Squash, sliced
1-pint grape tomatoes
1 tsp salt & seasonings
1 cup basil, fresh
Time to Prepare: 30 minutes
Yields: 6 servings
Instructions:
Add olive oil and onions to a 12-inch skillet and cook over medium high heat until softened. Add the pasta, zucchini, squash, and tomatoes to the skillet. Pour 4 cups cold water and salt into the pan. Turn the heat up to high to bring the water to a boil cooking until pasta is al dente. While the pasta cooks, whisk ¼ cup olive oil, 2 tsp vinegar, ½ tsp garlic powder, ¼ tsp onion powder to make vinaigrette. Salt and pepper to taste When the pasta is ready, pour the vinaigrette over the pasta and add fresh basil. Serve and enjoy!
Variations:
You could substitute eggplant, broccoli, or other vegetables you have on hand in place of the zucchini and squash. You could also substitute spinach, kale or other leafy greens in place of the basil. The seasonings can be altered to accommodate whatever you have on hand, that would add flavor to your vinaigrette.
Nutrients found in recipe:
Zucchini is low in saturated fat and sodium and very low in cholesterol. It is a good source or protein, vitamin A, dietary fiber, Vitamin C, K, B, folate, magnesium, and potassium. Yellow squash is high in vitamins A, B6, C, folate, magnesium and fiber. Tomatoes are an excellent source of vitamins A, C, K and Potassium. The penne pasta rounds out the meal as necessary carbohydrates and protein.
Nutrients found in this recipe
Per 2 cup serving:
Calories: 352; Protein: 13 g; Fiber 4g, Cholesterol :11 mg; Sodium 726 mg;
Potassium 678 mg; Vitamin A: 1260 IU; Vitamin C: 37 mg; Iron: 1.6 mg
