1/4 teaspoon ground pepper

2 cups grape tomatoes (about 6 ounces), halved lengthwise

12 ounces fusilli or other corkscrew-shaped pasta

Put 2 quarts of water on to boil in a large pot.

Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, until lightly brown, 4 to 8 minutes.

Meanwhile, if the yellow squash has a "crookneck," cut off the neck, halve it lengthwise and cut into 1/4-inch slices; quarter the wider part lengthwise and cut into 1/4-inch slices. If the squash is shaped like a zucchini, quarter it lengthwise and cut into 1/4-inch slices.

When the onion is lightly brown, add the squash, thyme, 1/2 teaspoon salt and the pepper. Cook over medium-high heat, stirring frequently, until the squash releases most of its liquid and begins to brown, 7 to 10 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down, 4 to 6 minutes more.

Meanwhile, add the remaining 1 tablespoon salt to the boiling water, stir in pasta and cook according to package instructions until just tender. Drain well and toss with the sauce. Serve at once.

Recipe Nutrition: Per serving: 311 calories; 9 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 49 g carbohydrate; 0 g added sugars; 5 g total sugars; 10 g protein; 4 g fiber; 339 mg sodium; 407 mg potassium.

Nutrition Bonus: Vitamin C 36 percent daily value), Folate (34 percent dv)

3 Carbohydrate Serving(s)

Exchanges: 3 starch, 1 vegetable, 1 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)