Try this Farfalle with Zucchini, Yellow Squash and Mint recipe, or contribute your own.
Suggest a better descriptionCook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/2 cup of the boiling cooking water and reserve. Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and cook, stirring, over medium-low heat just until wilted, about 3 minutes. Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving. Yield: 4 servings Recipe by: Cooking Live Show #CL8869 Posted to MC-Recipe Digest V1 #597 by Angele Freeman
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Serving Size: 1 Serving (777g) | ||
Recipe Makes: 1 | ||
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Calories: 1766 | ||
Calories from Fat: 569 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.2g | 84 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 28.2g | ||
Polyunsanturated Fat 21.3g | ||
Cholesterol 4.4mg | 1 % | |
Sodium 117.1mg | 4 % | |
Potassium 2012.8mg | 53 % | |
Total Carbohydrate 280.6g | 83 % | |
Dietary Fiber 41.8g | 167 % | |
Sugars, other 238.9g | ||
Protein 32g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1766
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