This fast, easy pasta is an MVP kind of recipe for gardeners or anyone who can’t get enough of summertimes’ tomatoes and squash. An ample amount of vegetables makes this pasta dish a wholesome all-in-one meal.
Special Diets:
Ingredients
Exclusively for Prime members in select ZIP codes.
Method
Heat a medium pan over high heat.
Cook onion until lightly browned, about 7 minutes.
Add squash and 3 tablespoons water.
Cook until tender, about 4 minutes.
Add tomatoes, garbanzo beans, chile flakes and salt.
Reduce heat to low and keep warm.
Meanwhile, bring a large pot of salted water to a boil.
Add penne and cook until tender, about 11 minutes.
Drain, reserving 1 cup pasta water.
Toss pasta with zucchini mixture, along with 1/4 cup of the pasta water.
Toss to coat, adding more liquid if needed.
Remove from heat, toss with basil and serve.
Nutritional Info
Serving Size
Calories
340
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.