Summer Squash with Angel Hair


From the kitchen of Dreamfields Pasta

Course: Main Dish

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Makes 4 Servings


  • 1/2 box Dreamfields Angel Hair Pasta

  • 1-1/2 pounds summer squash (such as zucchini, yellow, pattypan)

  • 2 tablespoons olive oil

  • 4 cloves garlic minced

  • 1/2 teaspoon crushed red pepper flakes

  • 1 tablespoon fresh parsley chopped

  • 1/2 teaspoon nutmeg grated

  • 1/2 cup white wine (or chicken broth)

  • 1 tablespoon fresh mint chopped

  • 1/2 cup Parmesan cheese shredded, divided

  • salt and pepper


  1. Coarsely shred squash using largest hole in box grater. Place in colander or strainer to drain off liquid, about 10 minutes.

  2. Meanwhile, cook pasta according to package directions. Drain and return to pan; cover and keep warm.

  3. Heat oil in large nonstick skillet over medium heat until hot. Add garlic, red pepper flakes and parsley. Cook 2 minutes or until garlic is golden brown. Stir in squash, nutmeg, salt and pepper. Cook about 5 minutes until squash wilts and begins to brown. Add wine. Cook about 5 minutes until squash is tender and wine has evaporated, stirring frequently. Stir in mint; simmer 2 to 3 minutes. Remove from heat.

  4. Toss squash mixture with pasta and half of Parmesan cheese; sprinkle with remaining cheese.

Nutritional Information

  • 320 Calories

  • 11 g Fat

  • 42 g Carbohydrates

  • 12 g Protein

  • 3 g Saturated Fat

  • 7 mg Cholesterol

  • 200 mg Sodium

  • 6 g Dietary Fiber

Angel HairRodgers Townsend