This quick and colorful pasta dish will give you a summery feeling any time of year.

　　

Ingredients

4 servings

　　One 12-ounce package spinach fettuccine

　　2 tablespoons extra-virgin olive oil

　　2 medium yellow summer squashes, halved lengthwise and sliced

　　One pint cherry tomatoes, halved

　　1/2 cup grated fresh Parmesan cheese or Parmesan-style soy cheese

　　Salt and freshly ground pepper to taste

　　

Step 1

Cook the pasta according to package directions and drain.

　　

Step 2

Meanwhile, heat the oil in a skillet. Add the squash and sauté over medium heat, stirring often, until tender-crisp to your liking. Add the tomatoes and continue to cook until they are just heated through.

　　

Step 3

Combine the pasta with the squash mixture in a serving container. Add the Parmesan cheese and toss together. If a little more moisture is needed, add a small amount of water and toss again. Season with salt and pepper, and serve.

　　

Menu

Step 4

Spinach Fettuccine with Summer Squash (this page)

　　

Step 5

Corn Frittata Parmesan (page 224)

　　

Step 6

or

　　

Step 7

Contemporary Creamed Spinach (page 212)

　　

Step 8

Simple tossed salad

　　

nutrition information

Step 9

Calories: 248

　　

Step 10

Total Fat: 10g

　　

Step 11

Protein: 10g

　　

Step 12

Carbohydrate: 29g

　　

Step 13

Cholesterol: 8mg

　　

Step 14

Sodium: 203mg

　　The Vegetarian 5-Ingredient Gourmet