Summer Squash with Angel Hair
From the kitchen of Dreamfields Pasta
Course: Main Dish
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes 4 Servings
1/2 box Dreamfields Angel Hair Pasta
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 fresh parsley chopped
1/2 teaspoon nutmeg grated
1/2 cup white wine (or chicken broth)
1 tablespoon fresh mint chopped
1/2 cup Parmesan cheese shredded, divided
salt and pepper
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.
11 g Fat
42 g Carbohydrates
12 g Protein
3 g Saturated Fat
7 mg Cholesterol
200 mg Sodium
6 g Dietary Fiber