Summer Squash, Carrot and garlic pasta

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4.7 of 5 (16)

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.

Minutes to Prepare: 15

Minutes to Cook: 20

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.