Pasta Puttanesca with Summer Squash
Pasta Puttanesca with Summer Squash
Course: MainCuisine: ItalianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesA 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.
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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
