Fusilli With Yellow Squash And Grape Tomatoes

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Written by: Justin Cowart

Yellow squash is a type of summer squash that includes several different straightneck and crookneck varieties. These types of vegetables are able to grow in many different areas of the United States and when they are in season, you can typically find yellow squash at your local farmers markets, grocery stores and roadside fruit and veggie stands. Yellow squash is an extremely versatile vegetable that is a source of several different nutritional benefits.

If you are seeking out some delicious grape tomatoes, you can typically find them at your local produce department year-round. These little tomatoes are an easy finger food that they are not only a healthy snack, but also blend very well with your favorite salads and pastas. A typical 3-ounce serving of these tasty little tomatoes is around 5-6 pieces. Even though it is a small portion, it still is able to pack a bunch of nutrients into your diet.

This wonderfully delicious little meal makes about 6 servings at about 1 and ⅓ cups. All in all, this great recipe should take about 25 minutes for prep and cooking.

Fusilli With Yellow Squash And Grape Tomatoes
 
Author:
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 1 medium sweet yellow onion, halved and thinly sliced
  • 1 pound yellow summer squash
  • 1 tbsp chopped fresh thyme
  • ½ tsp salt plus 1 tablespoon, divided
  • ¼ tsp ground pepper
  • 2 cups grape tomatoes (about 6 ounces), halved lengthwise
  • 12 ounces fusilli or other corkscrew-shaped pasta
Instructions
  1. Put 2 quarts of water on to boil in a large pot.
  2. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, until lightly brown, 4 to 8 minutes.
  3. Meanwhile, if the yellow squash has a “crookneck,” cut off the neck, halve it lengthwise and cut into ¼-inch slices; quarter the wider part lengthwise and cut into ¼-inch slices. If the squash is shaped like a zucchini, quarter it lengthwise and cut into ¼-inch slices.
  4. When the onion is lightly brown, add the squash, thyme, ½ teaspoon salt and pepper. Cook over medium-high heat, stirring frequently, until the squash releases most of its liquid and begins to brown, 7 to 10 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down, 4 to 6 minutes more.
  5. Meanwhile, add the remaining 1 tablespoon salt to the boiling water, stir in pasta and cook according to package instructions until just tender. Drain well and toss with the sauce. Serve at once.

Sources:

http://www.eatingwell.com/recipes/fusilli_yellow_squash_grape_tomatoes.html

http://www.livestrong.com/article/366983-the-benefits-of-yellow-squash/

http://healthyeating.sfgate.com/nutritional-three-ounces-grape-tomatoes-1368.html

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Justin Cowart

Justin Cowart

Justin Cowart is a writer and researcher that loves to learn more about health, life, consciousness and making the world a better place. He loves music, traveling, meditation, video games and spending time with family and friends. He believes in baby steps and lifestyle changes in order to live a full life. In 2014, he lost around 40lbs from baby steps and emotional detoxing.
Justin Cowart

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