Pasta with Minted Pattypan Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound farfalle pasta1 T extra virgin olive oil1 3/4 pounds small pattypan sqash, quartered1 T lemon juice, plus 1 tsp grated peel1/2 onion, chopped3 cloves garlic, finely chopped3/4 cup finely chopped fresh mint3/4 cup grated parmesan cheesesalt and pepper
1. In a pot of boiling, salted water, cook the pasta until al dente; drain, reserving 1/3 cup of the cooking water.
2. Meanwhile, in a large skillet, heat 2 T olive oil over high heat. Working in 2 batches, add the squash and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large bowl; stir in lemon juice.
3. Lower the heat to medium-high; add the remaining 1 T olive oil to skillet. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic, lemon peel and reserved pasta cooking water.
4. Add the pasta to the squash mixture. Toss in the mint and cheese; season with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user HESSNER.
2. Meanwhile, in a large skillet, heat 2 T olive oil over high heat. Working in 2 batches, add the squash and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large bowl; stir in lemon juice.
3. Lower the heat to medium-high; add the remaining 1 T olive oil to skillet. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic, lemon peel and reserved pasta cooking water.
4. Add the pasta to the squash mixture. Toss in the mint and cheese; season with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user HESSNER.
Nutritional Info Amount Per Serving
- Calories: 608.1
- Total Fat: 17.2 g
- Cholesterol: 52.4 mg
- Sodium: 354.0 mg
- Total Carbs: 92.0 g
- Dietary Fiber: 3.9 g
- Protein: 23.8 g
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