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.