Squash & Corn Pasta Soup
Coat bottom on large skillet with a little bit of olive oil. Add broken pasta and mix well to coat. Toast pasta over medium heat, stirring and turning constantly until golden. Pasta will burn easily.
In a 2 quart saucepan, heat chicken broth to boiling. Add zucchini, onion, and garlic. Cook, covered, until zucchini is soft.
Stir in corn and remove from heat.
Carefully stir toasted spaghetti into saucepan with zucchini; add tomato sauce. Heat to boiling; reduce heat and simmer 8 to 10 minutes until spaghetti is tender. To serve, ladle into shallow bowls.
6 servings
1 1/2 cups
- Amount per serving
- Calories256
- % Daily Value *
- Total Fat 2g3%
- Saturated Fat -1g-5%
- Sodium 439mg20%
- Total Carbohydrate 53g20%
- Dietary Fiber 6g22%
- Protein 11g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
Directions
Coat bottom on large skillet with a little bit of olive oil. Add broken pasta and mix well to coat. Toast pasta over medium heat, stirring and turning constantly until golden. Pasta will burn easily.
In a 2 quart saucepan, heat chicken broth to boiling. Add zucchini, onion, and garlic. Cook, covered, until zucchini is soft.
Stir in corn and remove from heat.
Carefully stir toasted spaghetti into saucepan with zucchini; add tomato sauce. Heat to boiling; reduce heat and simmer 8 to 10 minutes until spaghetti is tender. To serve, ladle into shallow bowls.
