Zucchini Summer Pasta Recipe - Allrecipes.com
Zucchini Summer Pasta Recipe
  • READY IN 30 mins

Zucchini Summer Pasta

Recipe by  

"This is a fast, cheap, warm, summer main dish -- angel hair, yellow squash and zucchini in a tomato sauce -- and a great way to use up your summer squash. Top with cheddar cheese!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.
  2. While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the crushed tomatoes to the zucchini mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the pasta.
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Reviews More Reviews

Most Helpful Positive Review
Sep 12, 2007

The first time I made this recipe, I followed it exactly. It was good, but a bit bland for my taste. The second time, I substituted a few things. First, I added sweet vidalia onions instead of ordinary white onion. I used diced tomatoes with basil and oregano instead of crushed tomatoes. I sauteed all the veggies except the tomatoes in olive oil along with mushrooms and black olives. I added the tomatoes near the end, just to warm through, along with a pinch each of red pepper flakes and italian seasoning. Also, i used radiatore instead of angel hair pasta just because I like it better. With a few changes, this was so good even my meat loving mother loved it! This is a new family staple.

Most Helpful Critical Review
Nov 22, 2011

This was pretty good. Needed a lot of modification, but the recipe was a good place to start.

Jul 13, 2006

After reading reviews, I added about a half cup of chopped fresh basil and parsley to the tomatos and let them sit while I prepared the rest of the dish. I also used olive oil instead of butter when heating the onion and garlic. I added a little more fresh basil to the zucchini & squash while they cooked. And I used wwhole heat penne pasta. My fiance and I thought this dish was very good. I'm still eating the left overs!

Oct 04, 2010

Great recipe...delicious! I made this recipe with a few minor modifications. I used one vidalia onion instead of a white onion, 1 (28 oz.) can diced basil oregano garlic tomatoes instead of crushed tomoates and 1/2 cup fresh basil and parsley chopped. I will definitely make this recipe again.

May 24, 2011

This was so good and refreshing! I didn't use the entire can of tomatoes and slightly more butter! Will make again!

Jul 21, 2010

nice light dish for summer....even for meat lovers! My husband asks for it every week!

Oct 17, 2011

This recipe has very nice subtle flavors. I skipped the butter and used olive oil in its place to lose the sat fat. Also added 1/4 cup of chopped fresh parsley. Very good.

May 23, 2011

Excellent! I used a quart of tomatoes that I canned last summer in place of the crushed tomatoes, omitted the butter and olive oil (the jar of tomatoes had plenty of liquid). I also substituted whole wheat linguine instead of angel hair pasta (sounded better to me). I added Italian seasonings. Hit the spot!


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  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 86.7 g
  • 28%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 10.8 g
  • 43%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 514 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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