Wagon Wheels With Summer Squash & Mint
|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)|
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.
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 mg9.1%
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