Angel Hair Pasta With Fresh Tomatoes and Vegetables

(5 stars based on 13 reviews)

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Choose the freshest tomatoes, zucchini and squash to give this light and quick angel hair pasta dish a true taste of a summer afternoon in Italy.

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Angel Hair Pasta With Fresh Tomatoes and Vegetables

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Ingredients:

1 package (9 oz.) BUITONI Refrigerated Angel Hair Pasta, prepared according to package directions
3 tablespoons olive oil
1/2 cup sliced and halved zucchini
1/2 cup sliced and halved yellow squash
3 cloves garlic, finely chopped
2 large tomatoes, peeled, seeded and chopped
1/3 cup chopped fresh basil
1/3 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Directions:

HEAT oil in medium saucepan. Add zucchini, squash and garlic; cook for 3 minutes; Add tomatoes and basil; cook for 5 minutes or until hot and slightly thickened.

TOSS pasta with sauce. Garnish with Parmesan cheese.

Review This Recipe

It was a hit !

Bill Kivett from New Palestine, Indiana

Simple, quick even for a novice...Great way to use those fresh vegetables from our garden! I first stir-fried in EVOO one can of shredded chicken breast with a medium onion-chopped, and a can of mushroom pieces--season salt to taste. Set this aside once heated. Add this into the vegetables at the 4 minute mark of the 5 minutes.
a very healthy and yummy meal

kari from garden city, ga

This is super easy! I used whole wheat noodles though to cut down on the sodium in the prepackaged noodles. I also added hamburger meat for protein (you could use chicken) and used canned tomatoes instead. My husband LOVES this dish!
Great for toddlers

Sandy from Tallahassee, Florida

Our 17 month old granddaughter ate this like it was her favorite food. It was quick, easy and very tasty for adults and children alike.
Family favorite

Karen from Fort Polk, Louisiana

My husband can't get enough of this dish. My mother even requests it frequently! When I can't get good tomatoes, I use canned.
Wonderful side dish

Mary Parker from Pageland, South Carolina

I used halved grape tomatoes in this dish and substituted mozarella cheese for the parmesan. It was absolutely delicious along side a mushroomed chicken dish. I am going to try making it as a cold pasta salad with the veggies uncooked.
A Winner!

Debbie Leyva from Bothell, Washington

This is a winning recipe for taste, ease of preparation, healthiness and flexibility. I served it on the side last night with a piece of lean pork steak, french bread, and a fruit cup. It went over great, and I store the leftovers in individual plastic containers for lunches or microwave snacks!
Very good!

Lisa from Beaver Falls, PA

I added imitation crab to this recipe and also some V-8 juice (was a little dry). It was very good - I'll be making this again! It was even good as leftovers.
This was ok

Heather Bruschi from

I used 1/3 cup of basil in the jar and the taste was way too overbearing. I will try it again with fresh basil. I'm sure it will taste a whole lot better.
angel hair pasta with tomatoes

Barbara Prezwodek from New Jersey

I love that kind of recipes, I added eggplant, mushrooms chopped black olives and grated sweet potato
Absolutely delicious

Sheena from Philadelphia, PA

I loved this recipe. It was very easy to make and worked well with substitutes, such as vermicilli noodles and canned diced tomatoes (marinara).
A Great Burst of Summer

Ashley from New Jersey

My family and I really enjoyed this recipe. It was a great altenative to a box of pasta and a jar of sauce. This was a light and easy meal that was wonderful with a fresh loaf of Italian bread and lots of parmesan cheese.
TOP NOTCH

KATHY H. from SYRACUSE, NY

ABSOLUTELY HEAVENLY. TRY COOKING SOME LARGE CHOPPED ONIONS WITH THE SQUASH AND ZUCCHINI. ALSO, DON'T CHINTZ ON THE PARMESAN. USE THE REAL GOOD PARMISANO REGGIANO. IT REALLY MAKES A DIFFERENCE. NONE OF THE STUFF FROM THE GREEN CAN!!!
Adjusting to change!

Sandy from Alba, Texas

This was quite an adjustment. From tomato meat sauce and speghetti noodles to SQUASH, noodles and tomatoes, hmmmm...Yes this was a bit different, but good. I was surprised! Even my critical husband spoke very positive aboout this dish. I'll do it again. It gave a new option for Summer/Yelow Squash. I don't like zucchini so I doubled the squash. Try it...You never know!

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe: 4

Calories: 330
Calories from Fat: 130
Total Fat: 15g (23% of DV)
Saturated Fat: 3.5g (18% of DV)
Cholesterol: 40mg (14% of DV)
Sodium: 100mg (4% of DV)
Carbohydrates: 40g (13% of DV)
Dietary Fiber: 3g (13% of DV)
Sugars: 3g
Protein: 12g
Vitamin A: 20% of DV
Vitamin C: 30% of DV
Calcium: 10% of DV
Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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