Preparation Time: 20 minutes
Cook Time: 15 minutes
1/2 box Dreamfields Angel Hair
1-1/2 pounds summer squash (such as zucchini, yellow, pattypan)
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh parsley
1/2 teaspoon grated nutmeg
Salt and pepper
1/2 cup white wine or chicken broth
1 tablespoon chopped fresh mint
1/2 cup shredded Parmesan cheese, divided
- Coarsely shred squash using largest hole in box grater. Place in colander or strainer to drain off liquid, about 10 minutes.
- Meanwhile, cook pasta according to package directions. Drain and return to pan; cover and keep warm.
- Heat oil in large nonstick skillet over medium heat until hot. Add garlic, red pepper flakes and parsley. Cook 2 minutes or until garlic is golden brown. Stir in squash, nutmeg, salt and pepper. Cook about 5 minutes until squash wilts and begins to brown. Add wine. Cook about 5 minutes until squash is tender and wine has evaporated, stirring frequently. Stir in mint; simmer 2 to 3 minutes. Remove from heat.
- Toss squash mixture with pasta and half of Parmesan cheese; sprinkle with remaining cheese.
Makes 4 servings.
Nutrition information (1/4 of recipe): 319 calories; 12 g protein; 12 g digestible carbohydrates*; 11 g total fat; 3 g saturated fat; 7 mg cholesterol; 197 mg sodium; 6 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 42 g carbohydrate. For more information go to www.DreamfieldsFoods.com.