Quick Vegetarian Pasta with Zucchini and Yellow Squash
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"This is a delicious vegetarian pasta dish with yellow squash and zucchini that is ready in under 30 minutes. I use lots of parsley, which I highly recommend."
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Ingredients25 m servings 418 cals
Original recipe yields 4 servings
- Preheat the oven to 200 degrees F (95 degrees C). Place a serving platter in the oven to warm.
- Place yellow squash and zucchini in a colander in the sink, season with salt, and allow to drain.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to the warm serving platter.
- Meanwhile, heat olive oil in a large skillet and cook yellow squash and zucchini until softened and lightly brown on all sides, 5 to 10 minutes. Add garlic and parsley and season with pepper. Cook for 1 minute. Add to spaghetti on the platter and sprinkle with 1/2 the Pecorino Romano cheese. Serve with remaining Pecorino Romano cheese.
Per Serving: 418 calories; 16.1 g fat; 50 g carbohydrates; 18.9 g protein; 31 mg cholesterol; 417 mg sodium. Full nutrition