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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To make this fast, chop the vegetables while the pasta is cooking. Ingredients:
1 (16-ounce) package fusilli (short twisted spaghetti) |
2 tablespoons olive oil |
3 cups diced yellow squash (about 1 pound) |
1 cup thinly sliced red onion |
1 cup diced red bell pepper |
1 cup thinly sliced carrot |
2 garlic cloves, minced |
2 cups diced seeded tomato |
1/3 cup chopped fresh parsley |
2 tablespoons chopped fresh mint |
1 tablespoon chopped fresh or 1 teaspoon dried thyme |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Cook pasta in boiling water 8 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. Heat the oil in a large nonstick skillet over medium heat. Add squash, onion, bell pepper, carrot, and garlic; sauté for 8 minutes. Stir in the pasta, reserved cooking liquid, tomato, and remaining ingredients, and cook until thoroughly heated.
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