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      Spicy Summer Vegetable Pasta

      Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

      Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

      Although summer’s end is slowly approaching, I do love the bounty of late summer vegetables stacked high in the markets right now. The bright greens, reds, yellows and purples are calling my name every time I go shopping. I can’t help but center more meals around zucchini, squash, tomatoes and herbs while I still have the chance.

      Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

      The love for these gorgeous veggies is what inspired this spicy pasta. I love that it lets me eat tons of delicious healthy foods - without feeling like I didn’t get enough to eat. The warm pasta, the bright cheese and the colorful vegetables are filling but not heavy, so it’s perfect for dinner on a summer evening.

      Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

      In fact, this pasta works great for potlucks and parties, or when you have so much zucchini and squash you almost feel buried by it. (Just me?) I’m always looking for new ways to use zucchini since it’s so inexpensive this time of year. This recipe makes a lot of pasta. Take leftovers for lunch or send them to school with your kids.

      Spicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeachSpicy Summer Vegetable Pasta makes good use of zucchini, squash and tomatoes this time of year! Everyday Good Thinking, the official blog of @hamiltonbeach

      Spicy Summer Vegetable Pasta

      Yield: Serves 6
      Author: Hamilton Beach Test Kitchen

      Ingredients

      • 1 package (16 oz.) ruffle pasta
      • 3 Tablespoons olive oil
      • 4 cloves garlic, minced
      • 1/2 teaspoon dried crushed red pepper
      • 2 medium yellow squash, thinly sliced
      • 2 medium zucchini, thinly sliced
      • 2 cups grape tomatoes, halved
      • 1/4 cup balsamic vinegar
      • 1 teaspoon salt
      • 1/2 teaspoon coarse black pepper
      • 1 package (6 oz.) crumbled feta, divided
      • 2 cups arugula
      • 1 cup pitted kalamata olives
      • 1 package (0.75 oz.) fresh basil, sliced

      Instructions

      1. Cook pasta according to manufacturer's directions. Drain.
      2. Heat olive oil in large skillet over medium-high heat. Stir in garlic and crushed red pepper and cook for 1 minute.
      3. Add yellow squash and zucchini and cook for 3 minutes.
      4. Stir in tomatoes, vinegar, salt and pepper. Cook for 3 minutes, stirring occasionally.
      5. Place pasta, 3/4 of the crumbled feta, arugula, kalamata olives and basil in a large serving bowl.
      6. Add vegetable mixture to bowl and toss until well blended.
      7. Garnish pasta with remaining feta.

      Other pasta salad recipes to try: 

      https://blog.hamiltonbeach.com/best-buffalo-chicken-pasta-salad/

      https://blog.hamiltonbeach.com/tortellini-pasta-salad/

      Spicy Summer Vegetable Pasta

       

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