My family loves pasta, but during the summer, I like to keep things on the lighter side. Instead of using a heavy sauce, I top the pasta with summer veggies and cooked chicken. The nice thing about this dish is that it’s hearty enough that you won’t be tempted to load up on the pasta, and you can cut down on the carbs!
There really isn’t a set recipe for this dish, and you can vary the veggies or even cut out the meat if you want. I start by browning some cut chicken breasts along with some chopped garlic and onions in a little bit of olive oil. Then, I add some chopped zucchini and yellow squash and cook until these are just tender — you don’t want soggy veggies!
I also add some Italian seasoning to the entire dish and maybe a little bit of butter too. When the veggies are cooked, I add some fresh basil and chopped tomatoes right before I turn off the heat — this keeps everything nice and fresh.
If the dish seems a little dry, I add a bit more olive oil, and then, it’s ready to serve! I made spaghetti this time, but farfalle, or bow tie pasta, also works really well with the summer squash and zucchini.
The liquid acts as a light sauce for the pasta. Just spoon the meat and squash mixture over the pasta, and dig in! I have to say that fresh basil makes such a difference, and one of the things I like most about summer is being able to add fresh basil whenever I need some. Our plants are finally big enough to cut — yea!!
Even the veggie haters will eat this, if only to get to the pasta underneath!
Thanks for stopping by — I really appreciate it. Have a wonderful day!