Dinner

Summer Vegetable Pasta is for Dinner.

Summer Vegetable Pasta takes 20 minutes to prepare.

Summer Vegetable Pasta takes 25 minutes to cook.

Summer Vegetable Pasta makes 10 servings.

The ingredients for Summer Vegetable Pasta are:

1 pound rotini pasta
4 tbsp. extra virgin olive oil
4 cloves of garlic chopped
1/2 c. italian style breadcrumbs
3 zucchini (about 1 pound) thinly sliced
4 ears of corn, kernels scraped off
6 oz. Swiss cheese, shredded
Salt and Pepper

Here is how you make Summer Vegetable Pasta:

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water and the pot. 2. Meanwhile, in a small skillet heat 2 tbsp. olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from heat. 3. In the reserved pasta pot, heat the remaining 2 tbsp. olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta, and reserved 1 cup of pasta cooking water. Add 1 cup of cheese and toss; season with salt and pepper. 4. stir in the remaining cheese into the breadcrumb mixture and sprinkle on top of the pasta.Number of Servings: 10Recipe submitted by SparkPeople user WENDYJENSEN.

The nutritional information for Summer Vegetable Pasta is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 326.1

• Total Fat: 11.7 g
• Cholesterol: 15.6 mg
• Sodium: 206.2 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 2.4 g
• Protein: 13.3 g