Pasta Puttanesca with Summer Squash
Pasta Puttanesca with Summer Squash
A simple yet flavorful vegan pasta that balances the sweetness of squash with the tang of olives and capers. Adapted and published with permission from Marco Borges.
Course: MainCuisine: ItalianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
15
minutes
Cook Mode
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Ingredients
1 cup pasta
1 yellow summer squash, cut into bite-size pieces
1 tsp. olive oil or water
1 1/2 cups marinara sauce
2 cloves garlic, minced
1 tsp. Italian seasoning blend
1 can salt-free cannellini beans, drained and rinsed
2 tsp. capers
1/3 cup plus 2 tsp. roughly chopped olives
Optional: salt, pepper, and chili pepper flakes, to taste
Directions
- Cook the pasta according to the package directions.
- In a pan with a lid, sauté the squash in the olive oil for a few minutes, until it begins to soften.
- Add the marinara sauce, garlic, and Italian seasoning blend. Cover and cook for 1 minute then add the beans and cook until warmed through.
- Combine the pasta with the squash mixture and top with the capers and chopped olives and the salt, pepper, and chili pepper flakes, if using.
Recipe Video
Nutrition Facts
- Calories: 580kcal
