Guest guest Posted February 28, 2000 Report Share Posted February 28, 2000 * Exported from MasterCook * 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 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, and the Parmesan and toss well. Serve immediately. S(ISBN): " 0-02-507485-7 " Copyright: " 1995 " - - - - - - - - - - - - - - - - - - - Per serving: 442 Calories (kcal); 14g Total Fat; (29% calories from fat); 15g Protein; 63g Carbohydrate; 5mg Cholesterol; 1069mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Karen's Note: Whoah! 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 1034 Quote Link to comment Share on other sites More sharing options...
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