How To Make Pasta and Zucchini
This 30-minute pasta and zucchini dish sautees the vegetable with garlic for a simple and satisfying meal. Makes a great weeknight dinner!
Bring the water to a boil in a large saucepan
Add the farfalle, bring back to a boil, and boil for 13 to 15 minutes until done as desired.
Meanwhile, wash and trim the zucchini, cut them in half crosswise, and then cut them lengthwise into ¼-inch slices.
Stack the slices, and cut them lengthwise into ¼-inch sticks that are 2½ to 3 inches long. This should yield 2 cups.
Heat the oil in a skillet. When hot, sauté the zucchini sticks over high heat for 4 minutes until lightly browned and cooked through.
Add the garlic and sauté for 30 seconds longer.
When the pasta is cooked, remove ⅓ cup of the cooking liquid, and place it in a bowl large enough to hold the pasta.
Drain the pasta through a colander and add it to the bowl. Add the zucchini, salt, and pepper, and toss to combine.
Serve with the grated cheese.
- Calories: 284.82kcal
- Fat: 12.19g
- Saturated Fat: 2.34g
- Monounsaturated Fat: 7.82g
- Polyunsaturated Fat: 1.40g
- Carbohydrates: 35.81g
- Fiber: 2.11g
- Sugar: 2.71g
- Protein: 8.32g
- Cholesterol: 3.16mg
- Sodium: 386.85mg
- Calcium: 102.94mg
- Potassium: 279.23mg
- Iron: 0.98mg
- Vitamin A: 15.56µg
- Vitamin C: 12.43mg
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