Prep Time: 10 minutes Cook Time: 20 minutes Serving Size: 2/3 cup Serves: 6
Nutrition Facts |
|
| Serving Size 2/3 cup (94g) | 6 servings per container |
| Amount per serving | |
| Calories 120 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1.5g | 8% |
| Trans Fat 0g | |
| Cholesterol 5mg | 2% |
| Sodium 220mg | 10% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Includes 0g Added Sugars | 0% |
| Protein 5g | |
| Vitamin D 0mcg | 0% |
| Calcium 77mg | 6% |
| Iron 0mg | 0% |
| Potassium 312mg | 6% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 13% Daily Value |
|
INGREDIENTS
2 cups whole wheat bow tie pasta
1 small clove garlic
2 medium zucchini (10 ounces by weight, about 2/3 of a pound)
1 Tablespoon canola oil
½ cup Parmesan cheese, grated
¼ teaspoon salt
Pinch ground black pepper
STEPS
- Cook pasta according to package instructions. Prepare zucchini sauce while pasta cooks.
- Peel and mince garlic.
- Rinse and grate zucchini. Measure 2 cups grated zucchini.
- In a large skillet over medium heat, heat oil. Add zucchini and minced garlic. Cook until mixture softens and zucchini yields some liquid, about 5 minutes.
- Drain pasta, reserving ½ cup cooking liquid.
- Add 1-2 teaspoons cooking liquid to zucchini mixture. Add drained pasta. Stir, coating pasta evenly with sauce. Add more pasta water as needed.
- Transfer pasta to large bowl for serving. Sprinkle with grated Parmesan. Season with salt and pepper. Toss to combine.
IDEAS
- Add more veggies in step 4 if you like. Try diced carrots or tomatoes, peas, or corn.
- For faster cooking, grate zucchini in advance. Refrigerate until you are ready to cook.
Nutrition Facts |
|
| Serving Size 2/3 cup (94g) | 6 servings per container |
| Amount per serving | |
| Calories 120 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1.5g | 8% |
| Trans Fat 0g | |
| Cholesterol 5mg | 2% |
| Sodium 220mg | 10% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Includes 0g Added Sugars | 0% |
| Protein 5g | |
| Vitamin D 0mcg | 0% |
| Calcium 77mg | 6% |
| Iron 0mg | 0% |
| Potassium 312mg | 6% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 13% Daily Value |
|
An Equal Opportunity Institution
*Adapted from Share Our Strength’s Cooking Matters.®
This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.
