Wagon Wheels With Summer Squash & Mint Recipe
Ingredients
1 package wagon wheel or bow tie pasta
Salt
1 tablespoon margarine or butter
1 tablespoon olive oil
3 medium yellow summer squashes each cut lengthwise in half, then cut crosswise into 1/4 inch thick slices
3 medium zucchini each cut lengthwise in half, then cut crosswise into 1/4 inch thick slices
2 garlic cloves, crushed with garlic press
1/4 teaspoon coarsely ground black pepper
1/2 cup chopped fresh mint leaves
1 cup reduced sodium chicken broth
1/4 cup grated Parmesan cheese
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
