Garlic Parmesan Summer Squash Pasta

• จำนวนที่เสิร์ฟ: 4 servings
• เวลาทำ: 10 minutes
• เวลารวม: 30 minutes

ส่วนผสม

Kosher salt

16 oz. fusilli corti bucati or fusilli

1 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving

4 tbsp. unsalted butter

2 to 3 small yellow summer squash (about 1 lb. total), sliced into 1/4"-thick half-moons

1 medium zucchini (about 8 oz.), sliced into 1/4"-thick half-moons

5 garlic cloves, grated

2 tbsp. finely chopped fresh basil

2 tbsp. finely chopped fresh mint

2 tbsp. thinly sliced chives

วิธีทำ

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain, then return to pot. Add Parmesan and fold until melted and smooth.

Meanwhile, in a large skillet over medium-high heat, melt butter. Once butter starts to bubble and turn lightly brown, add squash and zucchini and cook, stirring occasionally, until tender and lightly golden, about 10 minutes. Add garlic, stirring, until fragrant, about 1 minute more; season with 1 tsp. salt. Remove from heat.

Transfer pasta to a large serving bowl. Add zucchini mixture, basil, mint, and chives and toss to combine. Top with more Parmesan.

ข้อมูลโภชนาการ

• แคลอรี่: 632
• ไขมันทั้งหมด: 18 g
• ไขมันอิ่มตัว: 10 g
• ไขมันทรานส์: 0 g
• คอเลสเตอรอล: 43 mg
• โซเดียม: 779 mg
• คาร์โบไฮเดรตทั้งหมด: 87 g
• ใยอาหาร: 6 g
• น้ำตาลทั้งหมด: 7 g
• โปรตีน: 24 g