• Email
  • Facebook
  • Instagram
  • LinkedIn
  • Twitter
  • YouTube

Cancer Dietitian

Lifestyle tips for prevention and survivorship. Keeping you well beyond cancer!

  • About
    • Meet Julie
    • Speaking & Awards
    • Privacy and Disclosure Policy
  • Blog Articles
    • Recipes
    • Recent Articles
    • Hot Topics
      • GMO Foods Debate
      • Does Sugar Feed Cancer?
      • Organic Foods Discussion
      • Julie’s Favorite Resources
      • Cancer Diets
      • Cancer Prevention
      • Meal Planning
  • Podcast
  • Webinars & Videos
    • Webinars
    • Videos
  • Contact
    • Ask Julie a Question
    • Media Inquiries
    • Request a Speaker
  • Resources
    • Store – Resources for Dietitians – PDF Downloads
    • Julie’s Recommended Books
    • Julie’s Recommended Kitchen Tools
    • Julie’s Favorite Foods

Summer Vegetable Pasta Recipe by Chef Malena Douthit

September 16, 2016 By Julie Lanford MPH, RD, CSO, LDN

veggie-pasta-pic
Summer VegetablePasta
Print

Summer Vegetable Pasta

Print Recipe
  • Author: Chef Malena Douthit
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup green beans (trimmed and snapped in half)
  • 1 medium zucchini (diced)
  • 1 medium squash (diced)
  • 1 cup frozen peas (thawed)
  • 2 Tbsp Kosher salt
  • ¼ cup olive oil
  • 1 cup mushrooms sliced thin
  • 4 Roma tomatoes (diced)
  • ½ chicken or vegetable broth
  • 2 garlic cloves (minced)
  • Juice and zest of one lemon
  • ¼ cup fresh herbs (or 2 Tbsp of dried herbs – such as oregano, basil, and or parsley)
  • 1 lb dry pasta
  • Salt and pepper to taste
  • Optional- parmesan cheese and red pepper flakes for serving

Instructions

  1. Cook pasta according to package directions
  2. Bring 4 quarts of water to boil and add 2 tbsp of Kosher salt. Add the green beans. After 30 seconds, add the zucchini and squash. After 30 seconds, add the peas and continue to cook for 30 more seconds. Drain blanched vegetables and shock in ice water. Drain and set to side.
  3. In a large skillet, heat 2 tbsp olive oil and sautee mushrooms until brown. Add tomatoes and garlic. Continue to cook for five more minutes over medium heat. Add chicken broth and blanched vegetables. Simmer until broth has slightly reduced. Add herbs and toss with pasta.
  4. Serve with parmesan cheese and red pepper flakes.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Greek Yogurt Ranch Dressing Recipe by Chef Malena Douthit
Julie quoted in the NY Times wellness blog this week!

Filed Under: Other

This post may contain affiliate links for products I recommend. This means if you click on a link and purchase a product, Cancer Services, Inc. will receive a small percentage of the sale at no extra cost to you. We use these proceeds to support cancer patient direct services and community education in the Triad area of North Carolina. For more information, view our disclosure policy.

Brought to you by:

Search Recipes & Articles

Sign Up for Our Newsletter

Whether you've been diagnosed with cancer or not, we will provide you with the most up-to-date and evidence based information regarding lifestyle choices and cancer risk. Sign up HERE.

Podcast Episodes

Topics

Recent Articles:

  • [WEBINAR RECORDING] Protein: Everything You Need to Know!
  • Protein Webinar, Survivorship Nutrition/Cooking Class & Movement Program!
  • Eat the Rainbow: Graduation – Winter Edition!
  • Eat the Rainbow Winter Week 12-Final Week!
  • Eat the Rainbow Winter Week 11-Satisfying Snacks

Archives

Featured Recipes

BROUGHT TO YOU BY

SIGN UP FOR UPDATES

Whether you've been diagnosed with cancer or not, we will provide you with the most up-to-date and evidence based information regarding lifestyle choices and cancer risk. Sign up HERE.

SEARCH RECIPES & ARTICLES

Copyright © 2023 · Cancer Dietitian · Evidence based lifestyle tips for cancer prevention and survivorship · Privacy Policy