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Pasta Augusta

Pasta on a plate

Pasta Augusta

Zucchini is a summer squash, available from May through October. The majority of squash produced in Georgia is summer squash, especially zucchini and yellow squash. In fact, zucchini made up 2.9 percent of Georgia’s $936 million farm gate value for vegetables in 2012.

Packed with protein and full of vegetables, this dish is great for bringing more vegetables to your dinner table.

Serves 12.

Pasta Augusta


  • 1 lb. whole wheat pasta shells or elbow macaroni
  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced into half-moon shapes
  • 2 stalks celery, diced
  • 3 garlic cloves, minced
  • 2 small zucchini, sliced into half-moon shapes
  • 1-28 oz. can diced tomatoes with juice
  • 1-15 oz. can great northern beans, rinsed and drained
  • 1 Tablespoon dried or 2 Tbsp. fresh parsley, chopped
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 Tablespoon grated parmesan cheese


  1. In a large pot, cook pasta in boiling water according to package directions
  2. Meanwhile, in a large saucepan, heat olive oil over medium high heat. Sautee onion, carrots, celery, garlic and zucchini until onions are clear.
  3. Add tomatoes, beans and spices to saucepan and bring to a boil. Simmer for 10 minutes.
  4. Drain pasta and add into vegetable mixture. Top with pepper and Parmesan cheese.

Nutrition Information per serving

  • Calories: 222
  • Carbohydrates: 44 g
  • Protein: 10 g
  • Total Fat: 2.3 g
  • Saturated Fat: 0.5 g
  • Cholesterol: 0.5 mg
  • Sodium: 114 mg
  • Fiber: 8 g