Skip to main content
shipping schedule

Meal Search


Send a Meal Blog

Friday, May 19 2017


1/2 - cup olive oil
3 - cloves garlic, sliced
1 - 12 ounce package spaghetti, broken in half
3 - cups reduced-sodium chicken broth
1 - medium zucchini, ends trimmed
1 - medium yellow summer squash, ends trimmed
6 - sticks string cheese
4 - cups red and yellow cherry tomatoes, chopped
1 - large onion, finely chopped (1 cup)
1 - cup chopped fresh Italian flat-leaf parsley
1 - teaspoon kosher salt
1/2 - teaspoon freshly ground black pepper
1/4 - cup red wine vinegar
1/2 - cup walnuts, toasted*


Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat. Add garlic and stir for 1 minute. Add pasta, tossing to combine. Add broth. Heat, uncovered, over medium heat for 10 minutes or until liquid is nearly absorbed, stirring occasionally. Remove from heat and set aside to cool for 10 minutes. Transfer to a serving dish. Meanwhile, use a spiral vegetable slicer to cut zucchini and yellow squash into long strands. Snip strands into shorter lengths, if desired. Add to spaghetti. Set aside to cool completely. Pull cheese into thin strands; chill until ready to serve.

In a small bowl toss together tomatoes, onion, parsley, salt, pepper, remaining oil, and vinegar. Add cheese to spaghetti mixture. Top with tomato mixture and walnuts.


Toss together the walnuts, 1 teaspoon olive oil and 1/4 teaspoon of the salt in a shallow baking pan. Bake in a 350 degrees F oven for 5 minutes until toasted; set walnuts aside.
Nutrition Facts (Summer Spaghetti Salad)

Per serving: 335 kcal cal., 19 g fat (4 g sat. fat, 4 g polyunsaturated fat, 9 g monounsatured fat), 9 mg chol., 443 mg sodium, 33 g carb., 2 g fiber, 5 g sugar, 12 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:50 am   |  Permalink   |  Email