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Wagon Wheels With Summer Squash & Mint

Western.Chefs's picture
Ingredients
  Wagon wheel pasta/Bow tie pasta 1 Pound
  Salt To Taste
  Margarine/Butter 1 Tablespoon
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Interest: 
Summer, Everyday
Ingredient: 
Pasta

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