Summer Garden Pasta

For 6 servings • 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

To make this fast, chop the vegetables while the pasta is cooking.

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; saute for 8 minutes. Stir in the pasta, reserved cooking liquid, tomato, and remaining ingredients, and cook until thoroughly heated. Yield: 6 servings (serving size: 2 cups).

CALORIES 373 (15% from fat); FAT 6.3g (sat 0.9g, mono 3.5g, poly 1.1g); PROTEIN 11.9g; CARB 68.1g; FIBER 5.4g; CHOL 0mg; IRON 4.3mg; SODIUM 315mg; CALC 51mg

Recipe Copyright © Cooking Light magazine