PASTA--Penne with Zucchini, Summer Squash, and Basil

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Penne with Zucchini, Summer Squash, and Basil

 

Recipe By :Pasta Verde, Judith Barrett

Serving Size : 6 Preparation Time :0:00

Categories : Pasta Verde

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup olive oil

2 cloves garlic -- pressed or finely minced

3 small zucchini (about 1 pound) -- thinly sliced into rounds

3 small summer squash (about 1 pound) -- thinly sliced into

rounds

1/4 cup chopped fresh basil

1 tablespoon kosher salt -- (plus extra for seasoning)

1 pound penne pasta -- (dry)

1/2 cup freshly grated Parmesan cheese

 

Heat the oil in a medium skillet over medium-high heat. Add the garlic,

zucchini, and summer squash; season with salt to taste. Cook, stirring, until

the zucchini and squash are tender, about 5 minutes. Turn off the heat and set

aside.

 

Bring a large pot of water to a rolling boil over high heat. Add the tablespoon

of salt and the penne. Cook, stirring occasionally, until tender but firm (al

dente), 7-10 minutes. Drain; transfer to a large preheated serving bowl. Add

the zucchini, squash, basil, and the Parmesan and toss well. Serve immediately.

 

 

S(ISBN):

" 0-02-507485-7 "

Copyright:

" 1995 "

 

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Per Serving (excluding unknown items): 442 Calories; 14g Fat (29.3% calories

from fat); 15g Protein; 63g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol;

1069mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable;

2 1/2 Fat.

 

NOTES : Karen's Note: That's a lot of olive oil. I think this can be cut down

without adversely affecting the recipe.

Nutr. Assoc. : 0 0 5663 5179 0 0 0 1034