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Gluten-Free Late Harvest Veggie Pasta

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 cups pasta, vegetables and sauce) contains 350 calories, 56 g carbohydrate, (5 g fiber), 6 g protein, 12 g fat, (4 g saturated fat), 10 mg cholesterol, and 85 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 350
  • Servings: 4
  • Active Time: 45 minutes
  • Total Time to Make: 45 minutes

Ingredients

You'll Need

Large saute or braising pan

Directions

  1. Add 1 Tbsp oil to braising pan on MED-HIGH. Add yellow squash and zucchini; season with salt and pepper. Cook, stirring occasionally, 5 min. Remove from pan.
     
  2. Add remaining oil to pan; reduce heat to LOW. Add onions, garlic, and red pepper flakes. Cook, stirring occasionally, about 15 min, until soft but not browned.
     
  3. Add tomatoes. Cook, stirring, on MED-LOW, 5 min, until soft. Add butter and squash mixture to pan. Cook, stirring, 1 min to melt butter; add oregano and stock. Cook, stirring, on MED-HIGH, 2 min to heat through. Season with salt.
     
  4. Toss warm pasta with sauce.

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