This primavera pasta with penne pasta, zucchini, summer squash and a light Parmesan peppercorn dressing is on the table in less than 30 minutes, perfect for a mid-week dinner.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
292 Calories
Recipe Instructions
Step 1
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. Drain and transfer to a bowl.
Step 2
Meanwhile, heat a skillet over medium heat. Add olive oil and heat for about 30 seconds. Add yellow squash, zucchini, and garlic and saute until tender, about 5 minutes. Season lightly with salt and pepper. Add to cooked pasta, pour in dressing, and toss to combine. Serve hot or cold.
Ingredients
3 tablespoons olive oil
salt and ground black pepper to taste
½ teaspoon minced garlic
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
1 (16 ounce) package penne pasta (such as Barilla® Plus)
½ (16 ounce) bottle light Parmesan-peppercorn dressing (such as Cains®)
