Summer Vegetable Pasta
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 375grams Macro Organic wholemeal penne
- 2tablespoons extra virgin olive oil
- 3 zucchini, thinly sliced
- 4 yellow squash, roughly chopped
- 4 cloves garlic, crushed
- 1tablespoons rosemary, finely chopped
- 1/4teaspoons dried chilli flakes
- 3/4 cup light thickened cream
- 2/3 cup parmesan, finely grated
- 1/4 cup mint leaves, chopped
Nutrition per serving
2900kJ / 692Cal
2900 Kilojoules or 692 Calories
33% of daily energy intake*
Protein
23.6grams
Fat
37.8grams
Carbs
67.2grams
Sugars
8.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
After an easy summery weeknight dinner? Try this vegetable pasta recipe – it's made with wholemeal penne and abundant summer vegies like zucchini and yellow squash.
Method
Step 1 of 3
Cook pasta according to packet instructions. Drain, reserving 1/4 cup cooking liquid. Return pasta to pan.
Step 2 of 3
Meanwhile, heat oil in a large frying pan over medium-high heat. Cook zucchini and squash for 4 minutes or until almost tender. Add garlic, rosemary and chilli, then cook, stirring, for 1 minute or until fragrant.
Step 3 of 3
Add cream and half the parmesan, then bring to a simmer. Season and add pasta, reserved cooking liquid and mint. Toss to coat. Serve pasta topped with remaining parmesan and extra mint leaves.
You might also like
Your identity is kept private from the public