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Bowtie Pasta with Yellow Squash and Tomatoes

Bowtie Pasta with Yellow Squash and Tomatoes
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WebMD Recipe from

  • 1 pound
    whole wheat bowtie pasta
  • 1 pint
    grape tomatoes, halved
  • 3-4 small
    yellow squash, halved lengthwise and cut into half-inch chunks
  • 1/2 cup
    fresh basil leaves, roughly chopped
  • 3 tablespoons
    canola oil
  • 2 tablespoons
    balsamic vinegar
  • 1/4 teaspoon
    crushed red pepper flakes
  • large clove garlic, minced
    kosher salt
    grated parmesan cheese, optional
  1. Toss the squash with a tablespoon of kosher salt, then set in a colander over a large bowl for 30 minutes so that some water will be released into the bowl. Once the time is up, dry the squash with paper towels and brush off excess salt.
  2. Boil water for the pasta, add salt until it tastes like sea water. Add the pasta and cook until al dente.
  3. While the pasta cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Once it's shimmering, add the squash and sauté for about 5 minutes. The goal is to get some nice color on the squash, so just move it around often enough to keep it from burning. Move the squash to a large plate.
  4. Add another 1 tablespoon of oil to the pan, add the garlic and red pepper flakes and sauté for a few seconds, until aromatic. Don't let it burn! Add the squash back in and stir it in with the garlic and red pepper over medium-low heat to keep it warm while the pasta finishes.
  5. Drain the pasta, combine with the squash mixture, balsamic vinegar, remaining 1 tablespoon oil, tomatoes, and basil. Mix well, adjust seasoning, and serve topped with cheese.
Nutritional Information

Makes: 6 servings
  • Calories160
  • Carbohydrates19.2 g
    • Dietary fiber4.1 g
  • Cholesterol13 mg
  • Fat8.1 g
    • Saturated fat0.8 g
  • Sodium15 mg
  • Protein5 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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