Zucchini and Button Squash Pasta

    Zucchini and Button Squash Pasta

    (44)
    2saves
    30min


    42 people made this

    This is a great summer vegetable dish with zucchini and button squash. You can add more garlic if you like.

    Ingredients
    Serves: 4 

    • 3 cloves garlic, diced
    • 1 white onion, diced
    • 1 tablespoon butter
    • 1 tablespoon vegetable oil
    • 2 zucchinis, thickly sliced
    • 2 button squash, thickly sliced
    • salt and pepper, to taste
    • 500g angel hair pasta
    • 1 (400g) tin crushed tomatoes

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In large frypan over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat and layer zucchini and button 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 and Ratings
    Global Ratings:
    (44)

    Reviews in English (44)

    by
    42

    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.  -  12 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    12

    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!  -  13 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    7

    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.  -  03 Oct 2010  (Review from Allrecipes USA and Canada)

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