Summer Squash Pasta
Light, bright & healthy is the perfect way to describe this vegan Summer Squash Pasta. Made with farm-fresh vegetables to make it extra vibrant and tasty!
Equipment
Ingredients
- 8 oz spaghetti, use gluten-free pasta if needed
- 2 tablespoons olive oil, plus more
- 2 cloves garlic, minced
- 1 zucchini, cut into cubes
- 1 yellow squash, cut into cubes
- 1 cup chickpeas, cooked (from a can)
- ½ cup black olives, sliced
- 1 lemon, juiced and zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- fresh parsley, to garnish
Instructions
- Add the olive oil to a large pan and place on medium-high heat. Once hot, add the garlic, zucchini and yellow squash. Cook 10-12 minutes, until the vegetables are cooked and lightly brown. Remove from heat.
- Meanwhile, bring a pot of water to a boil and cook pasta per package instructions. Drain the pasta, reserving 1/2 cup pasta water.
- Add the pasta along with the pasta water to the pan with the zucchini and squash. Stir in 3 tbsp olive oil, chickpeas, olives, lemon juice/zest, salt, black pepper and red pepper flakes. Garnish with lemon slices and fresh parsley. Enjoy!
Calories: 392kcal, Carbohydrates: 61g, Protein: 13g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Sodium: 861mg, Potassium: 561mg, Fiber: 7g, Sugar: 7g, Vitamin A: 355IU, Vitamin C: 32mg, Calcium: 68mg, Iron: 3mg
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