Summer Garden Pasta

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What you’ll need

You shop for many of the ingredients in this soup with your Bridge Card and Double Up Food Bucks.

Olive Oil
1 Tbsp
Garlic cloves, minced
Onion, finely chopped
Summer Squash or Zucchini, sliced
Red Pepper, sliced
Corn (frozen or canned)
1 cup
Crushed Tomato
28 oz
Vegetable Broth or Salted Water
1.5 cups
Tomato Paste
2 Tbsp
Italian Herb Mix (or other dried herbs)
1 Tbsp
Garlic Powder
1 tsp
Fresh Cooking Greens, chopped
2 cups
Penne Pasta
1/2 pound
Red Pepper Flakes (optional)
Shredded Cheddar or Jack Cheese
1 cup
Fresh Herbs (optional garnish)


Time: 30 minutes
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Rohani Foulkes, FOLK


1. Heat oil in a large pot over medium heat.

2. Add garlic and onion, cook for 3-4 min, stirring occasionally, until onion is see-through.

3. Turn heat to medium-high, add zucchini and pepper. Cook 1 1/2 minutes.

4. Add remaining ingredients EXCEPT pasta and greens (and optional ingredients), stir to combine. Add salt and pepper to taste.

5. When bubbling, lower heat to medium and add pasta and greens. Stir.

6. Cover and let cook for 5 minutes.

7. Remove lid, cook another 3-4 minutes, stirring frequently until pasta is almost cooked through and most of the liquid has been absorbed. Adjust salt and pepper to taste.

8. If using, stir in half of the cheese. Adjust salt and pepper as needed.

9. Top with remaining cheese, cover with lid, and let sit for one minute.

10. Garnish with herbs and serve immediately or transfer to serving dish.

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