Summer Squash Primavera Food

SUMMER SQUASH PASTA PRIMAVERA

Steps:

• In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.

HEALTHY PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
• Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

SPAGHETTI SQUASH PRIMAVERA

Steps:

• Cut spaghetti squash in half; discard seeds. Place cut side up on a microwave-safe plate. Microwave, covered, on high for 9 minutes or until tender. , Meanwhile, in a large skillet, saute the carrot, onion and peppers in oil for 3 minutes. Add yellow squash and zucchini; saute 2-3 minutes longer or until squash is tender. Add garlic; cook 1 minute longer. Reduce heat; add the tomatoes, corn, salt, oregano and thyme. Cook 5 minutes longer or until heated through, stirring occasionally. , Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley.

SUMMER SQUASH PRIMAVERA

Steps:

• Cook pasta according to package directions; drain. Return to saucepan; cover and keep warm.
• Meanwhile, in a large skillet, cook green onion and garlic in hot oil for 30 seconds. Stir in sweet pepper and carrot. Cook and stir for 3 minutes.
• Stir in the zucchini, salt, and black pepper. Cook and stir for 3 minutes more. Add broth. Bring to boiling; reduce heat. Cover and simmer about 1 minutes or just until vegetables are tender.
• Add vegetable mixture and basil to pasta; toss to combine.
• Transfer to serving dish. Sprinkle with Parmesan cheese and pine nuts.

SPAGHETTI SQUASH PRIMAVERA

Steps:

• Split spaghetti squash and remove seeds.
• Add squash to large pot of boiling water for 10 minutes.
• Dice all other vegetables.
• In a large pan heat extra virgin olive oil and add onions and garlic. Sautee until soft.
• Add all other vegetables and herbs to pan; add salt and pepper to taste.
• Remove spaghetti squash from pot and let cool.
• Using a fork, scrape the inside of the squash into a large bowl. Keep the shell.
• In the bowl with the squash, combine the sauteed vegetables and 1 cup of the sauce.
• Add the squash-vegetable-sauce mix back into the shell and top with thick slices of fresh mozzarella and the remainder of the sauce (about 2 cups).
• Bake the filled squash shells on a baking sheet for 10 minutes at 350°.
• Remove from oven & serve.