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Ziti with Vegetables

From Lynne Wilson


1 lb. ziti or other pasta
2-3 cups broccoli florets
2 cups summer squash (¾ pound, seeded)
2 cups ripe tomatoes, peeled, seeded, ½ inch pieces
1 Tbsp. parsley, chopped
2 Tbsp. oil
3 Tbsp. butter or margarine
1 clove garlic, peeled and cut in half
½ tsp salt (or to taste)
¼ tsp ground pepper
⅓ cup grated Romano or Parmesan cheese


Cook the pasta in boiling, salted water until done.

While the pasta is cooking, steam the broccoli until crisp- tender (about 4 minutes).

Cut the squash into quarters lengthwise, removing most of the seeds, and then into ½ inch chunks. Peel, seed, and chop the tomatoes. Chop the parsley.

Heat the oil and butter in a large frying pan with the cut clove of garlic. Add the squash and sauté until it begins to soften (3 to 4 minutes). Remove the garlic and add the cooked broccoli. Sauté for 1 minute. Add the tomatoes and parsley and sauté for 1 minute longer or until the tomatoes are hot. Drain the pasta well and place it in a large, heated bowl. Add the contents of the frying pan, salt, pepper, and cheese. Toss until well mixed. Serve immediately.