Garden Vegetable & Pasta Toss

Garden Vegetable & Pasta Toss

Fresh garden vegetables bring a homemade taste to this unique low-calorie recipe.

25 min. prep time
6 servings
151 Rating


6 ounces uncooked dried linguine
2 medium (2 cups) yellow summer squash, sliced 1/4-inch
2 medium (2 cups) zucchini, sliced 1/4-inch
2 tablespoons chopped fresh dill weed*
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cherry tomatoes, halved
Shredded Parmesan cheese, if desired


Cook linguine according to package directions. Add summer squash and zucchini during last 4 minutes of cooking time. Drain. Return saucepan.

Stir in Light Butter with Canola Oil, dill weed, lemon juice, salt and pepper. Remove from heat.

Add tomatoes; toss lightly to coat. Serve with Parmesan cheese, if desired.

*Substitute 2 teaspoons dried dill weed.

Nutrition Facts (1 serving)

Calories: 160

Fat: 4.5g

Cholesterol: 5mg

Sodium: 170mg

Carbohydrates: 27g

Dietary Fiber: 3g

Protein: 6g

Recipe #9736C©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

Delicious and easy-to-make. Would defnitely make this again - great for leftovers and feeding a crowd!

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