Summer Pasta - 2 Guiding Stars
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All the flavors of summer come together in this simple pasta dish that will impress dinner guests as easily as it will come together quickly on a busy night. It’s easily made vegetarian or vegan, too–just swap vegetable broth in place of the chicken broth and replace the Parmesan with a little nutritional yeast.


  • 8 oz. spaghetti
  • 2 tsp. margarine
  • 1 onion, cut into wedges
  • 2 cups broccoli florets
  • 2 carrots, thinly sliced
  • 1 med. zucchini, sliced
  • 1 med. yellow summer squash, sliced
  • ¾ cup low-fat, low-sodium chicken broth
  • ⅓ cup chopped fresh parsley
  • ⅓ cup chopped fresh basil
  • 3 Tbsp. lemon juice
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 3 Tbsp. grated Parmesan cheese


  1. Cook the spaghetti according to the package directions, omitting salt. Drain well.
  2. While the pasta is cooking, heat the margarine in a large skillet and add the onion, sauté until soften (2-3 minutes).
  3. Stir in the vegetables and chicken broth. Cover and simmer until vegetables are tender (5-6 minutes).
  4. Stir in parsley, basil, lemon juice, salt, and pepper and cook to combine the flavors (2-3 minutes).
  5. Toss the spaghetti with the vegetable mix and sprinkle with Parmesan cheese to serve.
Nutritional analysis per serving: Calories 205; Total Fat 3g (4% Daily Value); Saturated Fat 1g (4% DV); Trans Fat 0.5g; Cholesterol 2mg (1% DV); Sodium 290mg (13% DV); Total Carbohydrate 37g (14% DV); Dietary Fiber 3.5g (13% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 8g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 10% DV; Vitamin K 60% DV; Folate 50% DV; Vitamin C 50% DV.
Recipe by Guiding Stars at
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