4 tablespoons olive oil, divided
2 cloves garlic, minced
1 small zucchini, chopped
1 small yellow squash, chopped
2 tomatoes, chopped
1/2 cup green onions, chopped
Salt and pepper to taste
2 tablespoons balsamic vinegar
1 teaspoon dried basil
8 ounces whole wheat pasta
1 tablespoon Parmesan, grated

4, 2-cup servings


In large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook one minute, until fragrant. Add chopped zucchini, squash, tomatoes, and green onions, and cook until tender. Add salt and pepper to taste. In a large bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, and dried basil. Stir in zucchini, squash, tomatoes, and green onions. Let sit for 5 to 10 minutes. In a large pot, cook pasta in salted water about 7 minutes, until al dente. Drain. Toss pasta with vegetable mixture until incorporated. Sprinkle with Parmesan cheese. Serve warm.

Nutritional Analysis: 
390 Calories
16g fat
3.5g saturated fat
0 mg cholesterol
200 mg sodium
52 g carbohydrate
1 g fiber
6 g sugars
0 g added sugars
10 g protein

Balsamic Veggie Pasta

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2019

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.