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Spicy Summer Pasta

Course: Side Dishes, Main Course

Products: Food Processors


  • 1 pkg. (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
  • 1 pkg. (1 pint) grape tomatoes, halved
  • 1 cup pitted kalamata olives
  • 1/4 cup balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 2 cups argula
  • 1 pkg. (.75 oz.) fresh basil, sliced
  • 1 pkg. (6 oz.) crumbled feta, divided


  1. Cook pasta according to manufacturers directions. Drain.
  2. Heat olive oil in large skillet over medium-high heat. Stir in garlic and crushed red pepper for 1 minute.
  3. Add yellow squash and zucchini and cook for 3 minutes.
  4. Stir in tomoatoes, vinegar, salt and pepper. Cook for 3 minutes, stirring occasionally.
  5. Place pasta, 3/4 of the crumbled feta, argula and basil in a large serving bowl.
  6. Pour vegetable mixture of pasta and toss until well blended.
  7. Garnish pasta with remaining feta.

Serves: 6

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