Squash and Corn Pasta Soup

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My Tu Duong
Squash and Corn Pasta Soup
Budget-friendly recipe
326

This soup uses whole wheat pasta for an even more filling meal.

Ingredients

What You'll Need

  • Cutting board
  • Sharp knife
  • Can opener
  • Large skillet
  • Saucepan
  • Strainer
  • Measuring cups
  • Measuring spoon
  • Spatula
  • Mixing utensil
  • Serving bowls
  • Serving utensils

Directions

  1. Coat bottom on large skillet with a little bit of olive oil. Add broken pasta and mix well to coat. Toast pasta over medium heat, stirring and turning constantly until golden. Pasta will burn easily.
  2. In a 2 quart saucepan, heat chicken broth to boiling. Add zucchini, onion, and garlic. Cook, covered, until zucchini is soft.
  3. Stir in corn and remove from heat.
  4. Carefully stir toasted spaghetti into saucepan with zucchini; add tomato sauce. Heat to boiling; reduce heat and simmer 8 to 10 minutes until spaghetti is tender. To serve, ladle into shallow bowls.

Chef Tips

  • Cut this recipe in half to save money.

Nutrition Info and more

Serving size:
cups
Total calories:
256
Total fat:
2 g
Saturated fat:
0.5 g
Carbohydrates:
53 g
Protein:
11 g
Fiber:
6 g
Sodium:
439 mg
Attribution

Attribution: 

Modified by SuperFood Drive
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