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Recipe: Summer pasta

Nutrition facts Serving: 1 cup (210 grams) Servings: 8 Calories: 342 Cholesterol: 11 mg Fat: 12 g Cholestrol: 11 mg Sodium: 126g  Total carbohydrate: 48g Here's a convenient one-dish entrée. Leftovers provide a great cold lunch the next day.


1 pound whole wheat macaroni (or other corkscrew pasta)
2 medium zucchini, thinly sliced
3 garlic cloves, minced
2 tablespoons olive oil
3 large tomatoes, cubed
1/4 cup fresh parsley
1/4 cup fresh chopped basil
1 1/2 cups shredded part-skim, low-moisture Mozzarella cheese
2 tablespoons fresh lemon juice
2 tablespoons olive oil
pepper to taste


  1. Put water on to boil. Meanwhile, combine tomatoes, parsley, basil, Mozzarella cheese, lemon juice, 2 tablespoons olive oil and pepper in a large bowl. Set aside.
  2. Over medium-low heat, sauté zucchini and garlic in 2 tablespoons olive oil until zucchini is tender. Add to tomato mixture.
  3. Cook pasta. After draining, put it back in the pot and add the rest of the ingredients to it. Mix well and serve.

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Source: Sundays at Moosewood Restaurant, Moosewood Collective, Fireside Publishers, New York, NY, 1990

First published: 12/01/1991
Last updated: 07/12/2012

Reviewed by: Allina Health's Patient Education Department