Ingredients

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

Directions

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.

Nutrition Facts

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