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Spicy Summer Pasta

Spicy Summer Pasta

Spicy Summer Pasta

Spicy Summer Pasta


1 package (16 oz.) ruffle pasta

3 Tablespoons olive oil

4 cloves garlic, minced

1/2 teaspoon dried crushed red pepper

2 medium yellow squash, thinly sliced

2 medium zucchini, thinly sliced

2 cups grape tomatoes, halved

1/4 cup balsamic vinegar

1 teaspoon salt

1/2 teaspoon coarse black pepper

1 package (6 oz.) crumbled feta, divided

2 cups arugula

1 cup pitted kalamata olives

1 package (.75 oz.) fresh basil, cut in strips


Cook pasta according to manufacturer's directions. Drain.

Heat olive oil in large skillet over medium-high heat. Stir in garlic and crushed red pepper and cook for 1 minute.

Add yellow squash and zucchini and cook for 3 minutes.

Stir in tomatoes, vinegar, salt and pepper. Cook for 3 minutes, stirring occasionally.

Place pasta, 3/4 of the crumbled feta, arugula, kalamata olives and basil in a large serving bowl.

Add vegetable mixture to bowl and toss until well blended.

Garnish pasta with remaining feta.

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