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Zucchini Summer Pasta

Zucchini Summer Pasta


"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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30 m servings 487 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 86.7g
  • 28%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 33
  1. 44 Ratings

Most helpful positive review

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 o...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 o...

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...

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 crus...

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

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

Big family of picky eaters, and ALL liked this! Definitely will make again. I used fresh tomatoes and squash from my garden.

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.

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 ...

So yummy! I made this tonight for my roommate and my vegetable-hating boyfriend, and even he enjoyed it! I did take a few liberties with the sauce, though; instead of the crushed tomatoes, I use...

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