Wagon Wheels With Summer Squash & Mint Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
SpecialityMain Ingredient
Interest Group

Ingredients

 Wagon wheel pasta/Bow tie pasta1 Pound
 Salt To Taste
 Margarine/Butter1 Tablespoon
 Olive oil1 Tablespoon
 Yellow summer squash3 Medium, each cut lengthwise in half, then cut crosswise into 1/4 inch thick slices
 Zucchini3 Medium, each cut lengthwise in half, then cut crosswise into 1/4 inch thick slices
 Garlic2 Clove (10 gm), crushed with garlic press
 Coarsely ground black pepper1⁄4 Teaspoon
 Chopped mint leaves1⁄2 Cup (8 tbs) (Fresh)
 Reduced sodium chicken broth1 Cup (16 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2339 Calories from Fat 433

% Daily Value*

Total Fat 47 g72.1%

Saturated Fat 10.3 g51.4%

Trans Fat 0 g

Cholesterol 27.4 mg

Sodium 1393 mg58%

Total Carbohydrates 411 g137.1%

Dietary Fiber 34.4 g137.5%

Sugars 47.8 g

Protein 89 g177.2%

Vitamin A 88.2% Vitamin C 438.3%

Calcium 63.7% Iron 83.4%

*Based on a 2000 Calorie diet

Directions

In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, in 12 inch skillet, heat margarine or butter with olive oil over high heat.
Add yellow squash and zucchini slices, garlic, pepper, 1/4 cup chopped mint, and 3/4 teaspoon salt and cook until vegetables are just tender, stirring frequently, about 10 minutes.
Add chicken broth and Parmesan cheese to vegetable mixture; heat to boiling over high heat.
Boil 1 minute.
Drain pasta; return to saucepot.
Add vegetable mixture and remaining chopped mint; toss well.
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