Squash and Zucchini with Pasta

I had picked up some yellow squash and zucchini one day and was trying to think of a way to use them. It turned out really well, and I've made it several times since then. It reheats well for lunch the next day, also.


  • 3 or 4 yellow squash
  • 3 zucchini squash
  • 1 package sliced or whole Portabella mushrooms, or baby bellas
  • 2 pkgs. ramen noodles (chicken flavor) or 3 servings spaghetti, egg noodles, or other pasta
  • butter or margarine (or olive oil)
  • salt and pepper, to taste
  • 1/2 tsp. chicken bouillon granules (if using pasta)


Chop yellow and zucchini squash into bite size chunks. Put in a large pot with a lid, and add water to almost cover the squash. Bring to a boil, reduce heat, cover, and simmer about 20 minutes, until tender.

While squash is cooking, bring another pan of water to a boil, add ramen or other pasta and cook until done. Drain pasta, add a little butter or margarine to keep it from sticking, and add about half of one packet of ramen seasoning or 1/2 teaspoon of bullion granules. You can use vegetable bullion or skip all together. It just adds a little flavor.


While squash and pasta are cooking, cook mushrooms in a skillet with butter or olive oil. Cook the mushrooms, sliced or in bite size chunks, till tender.

Drain the squash well, and return to the cooking pot. Add about 2 tablespoons butter, margarine, or a little olive oil, to taste. Add salt and pepper and mix well.

To serve, put ramen or pasta in a bowl, or on a plate, top with the squash and mushrooms.

Optional: if you have any cherry or grape tomatoes on hand, slice a handful in half and warm in the pan the mushrooms were cooked in. Sprinkle on top of each serving.

Servings: 3-4
Prep Time: approximately 10 Minutes
Cooking Time: less than 30 Minutes

By Susan from SC

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