Summer Squash, Carrot and garlic pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 466.3
- Total Fat: 14.6 g
- Cholesterol: 7.2 mg
- Sodium: 194.0 mg
- Total Carbs: 68.1 g
- Dietary Fiber: 9.5 g
- Protein: 17.5 g
View full nutritional breakdown of Summer Squash, Carrot and garlic pasta calories by ingredient
Introduction
When visiting my friend Shelly, we took a long walk to the local farmers market and bought a variety of fresh summer squash and carrots. Since I love pan frying veggies and garlic, I thought we'd give this a try. It was super yummy, possibly higher in fat than I would like but you can use less olive oil. When visiting my friend Shelly, we took a long walk to the local farmers market and bought a variety of fresh summer squash and carrots. Since I love pan frying veggies and garlic, I thought we'd give this a try. It was super yummy, possibly higher in fat than I would like but you can use less olive oil.Number of Servings: 4
Ingredients
-
Garlic- 4-5 cloves
Whole wheat pene pasta, 4 cups dry
olive oil, 3 Tbs.
summer squash, 3 cups
carrots, 1 cup
salt, pepper, fresh lemon zest to taste
8 Tbs. Parmesan cheese
Directions
Boil water, add pasta and cook till tender. Drain and set aside
Chop veggies into small pieces about a half inch in diameter.
Chop peeled garlic cloves into smallest chunks but not "garlic pressed" size
Heat large non-stick frying pan to medium heat with 2 Tbs. olive oil
Add veggies and some salt and pepper stirring occasionally until slightly browned and tender, then add some lemon zest and stir, turn off heat.
Add to pasta plus 1 Tbs. olive oil and Parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user DENA914.
Chop veggies into small pieces about a half inch in diameter.
Chop peeled garlic cloves into smallest chunks but not "garlic pressed" size
Heat large non-stick frying pan to medium heat with 2 Tbs. olive oil
Add veggies and some salt and pepper stirring occasionally until slightly browned and tender, then add some lemon zest and stir, turn off heat.
Add to pasta plus 1 Tbs. olive oil and Parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user DENA914.
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