Garden Pasta

Quick Info

Dinner Pasta Over 30 min 6


Garden Pasta


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Heluva and Heluva Good are registered trademarks of Heluva Good LLC.


  • 1 cup thinly sliced onions
  • 4 Tbsp. olive oil
  • 1 lb. zucchini or summer squash
  • 1/2 tsp. salt
  • 1 7-oz. jar roasted red peppers
  • 1/3 cup white wine or chicken broth
  • 1 lb. penne pasta
  • 8 oz. Heluva Good!® Washed Curd Cheese, shredded (2 cups)
  • 1/2 cup Heluva Good!® Creamy Salsa Dip


Bring 1 gallon of water to a boil. Meanwhile, over medium heat saute onions in olive oil in a large pan until soft, about 5 minutes. Wash and cut the squash in half lengthwise and then into 1/4-inch slices. Add to onions along with salt; saute until tender-crisp. Drain peppers and cut into strips. Add peppers to vegetables, along with the wine or broth. Simmer 1 minute and remove from heat.

To the boiling water, add 2 to 3 tablespoons salt. Add pasta and cook until al dente. Drain. While draining, put vegetables back on medium heat and stir for 1 minute. Put pasta in pan with vegetables. Toss using 2 large spoons. Add Heluva Good!® cheese and dip and toss again to create a lightly thickened sauce. Season to taste with salt and pepper. Serve immediately.

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