Summertime Pasta

Every year around this time, I am in disbelief that summer is quickly coming to an end.  Luckily, the news of seasons end has not hit the ears of the beautiful produce growing in my grandparent’s garden.  Between ripe tomatoes, lush basil, and a few straggling zucchini and squash, I was able to piece together a quick and easy dinner that embodies my favorite flavors of summer.

This is one of my favorite summer dinners.  It is so simple but loaded with tons of flavor! Between the fresh veggies, salty feta cheese, and sweet basil there is nothing bland about this veggie loaded dish.  I used leftover grilled chicken from the previous night when making this pasta.  Because of their similar shape the veggies blend in with the whole wheat pasta, which is a great trick to sneaking in some extra veggies.  This is the perfect dinner (and leftover lunch) to embrace the last few weeks of summer!

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Ingredients

  • 3 cups of whole wheat pasta (I used penne)
  • 4 carrots
  • 1 yellow squash
  • 1 zucchini
  • 1 medium tomato
  • 5 scallions
  • 5-8 large basil leaves
  • 12 oz of grilled chicken
  • 1/2 cup of crumbled feta cheese
  • 3 tablespoons of olive oil
  • 1/2 tbsp of garlic powder
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  • Servings: 6
  • Difficulty: easy

Directions

  • Slice the  veggies and chicken into long strips, about the size of the pasta
  • Cook the pasta according to the package directions
  • When 5-6 minutes is left in cooking time for the pasta, add the carrots to the pot also
  • Slice the scallions and basil
  • Once pasta has cooked, drain and place in a large mixing bowl
  • Add the veggies and remaining ingredients
  • Toss until all ingredients are combined and evenly coated with olive oil

Nutrition:

  • Calories: 313
  • Carbohydrates: 30
  • Protein: 22
  • Fat:  11
  • Fiber: 4

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