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Healthy Recipe of the Week


Farmers' Market recipes

Summer Squash Saute


1 medium yellow summer squash, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices
1-1/2 teaspoons olive oil
1/4 cup grape tomatoes
1 garlic clove, minced
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil
Dash salt
1 tablespoon grated Parmesan cheese


In a large skillet, saute squash and zucchini in oil until
crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Remove
from the heat. Stir in the mozzarella, basil and salt. Sprinkle with
Parmesan cheese. Yield: 3 servings.

Nutritional Facts: 3/4 cup equals 76 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 127 mg sodium, 6 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.



Fresh Pomodoro Pasta, White Beans & Olives

4 servings | Active Time: 25 minutes | Total Time: 30 minutes


8 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
2 tablespoons extra-virgin olive oil
1 15-ounce can cannellini beans, rinsed
1 large clove garlic, minced
1 pound ripe tomatoes, diced (about 3 cups)
1/4 cup oil-cured black olives, pitted (see Tip) and chopped
1/2 cup sliced fresh basil
1/4 teaspoon kosher salt
Freshly ground pepper, to taste
1/4 cup grated Pecorino Romano cheese


Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese.

Nutritional Facts: 508 Calories; 16 g Fat; 3 g Sat; 6 g Mono; 4 mg Cholesterol; 63 g Carbohydrates; 16 g Protein; 13 g Fiber; 865 mg Sodium; 628 mg Potassium

Recipe courtesy of EatingWell