Creamy Bowtie Pasta with Zucchini & Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 oz. Barilla PLUS Farfalle (bowties)1 tbsp olive oil2 cloves of garlic, minced2 large zucchini, sliced lengthwise and then sliced into reasonably thick pieces1 cup frozen sweet yellow corn kernels1/2 cup of Newman's Own Alfredo Sauce (or you could make your own)1/2 cup Ricotta Cheese (I made this at home out of whole milk only)2 tbsp parmesan cheese (optional)
Cook pasta in boiling water.
In a pan on medium high heat, add olive oil and garlic and cook for 1 min. Then add zucchini and corn and cook for another few minutes (until zucchini reaches desired tenderness; I tend to leave mine with a little crispness). Turn off heat and add the alfredo and ricotta, stirring until the veggies are coated. Add pasta and toss until coated.
Serve with parmesan on top.
Serving Size: 4 small entree servings (or two larger ones)
Number of Servings: 1
Recipe submitted by SparkPeople user TODAYTODAY.
In a pan on medium high heat, add olive oil and garlic and cook for 1 min. Then add zucchini and corn and cook for another few minutes (until zucchini reaches desired tenderness; I tend to leave mine with a little crispness). Turn off heat and add the alfredo and ricotta, stirring until the veggies are coated. Add pasta and toss until coated.
Serve with parmesan on top.
Serving Size: 4 small entree servings (or two larger ones)
Number of Servings: 1
Recipe submitted by SparkPeople user TODAYTODAY.
Nutritional Info Amount Per Serving
- Calories: 1,020.9
- Total Fat: 51.8 g
- Cholesterol: 149.9 mg
- Sodium: 1,143.3 mg
- Total Carbs: 109.8 g
- Dietary Fiber: 17.3 g
- Protein: 38.9 g
Member Reviews