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Wagon Wheels With Summer Squash & Mint Recipe
|Wagon wheel pasta/Bow tie pasta||1 Pound|
|Olive oil||1 Tablespoon|
|Yellow summer squash||3 Medium, each cut lengthwise in half, then cut crosswise into 1/4 inch thick slices|
|Zucchini||3 Medium, each cut lengthwise in half, then cut crosswise into 1/4 inch thick slices|
|Garlic||2 Clove (10 gm), crushed with garlic press|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Chopped mint leaves||1⁄2 Cup (8 tbs) (Fresh)|
|Reduced sodium chicken broth||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
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
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.