Garlic Parmesan Summer Squash Pasta

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

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

步驟

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.

營養

• 卡路里: 632
• 總脂肪: 18 g
• 飽和脂肪: 10 g
• 反式脂肪: 0 g
• 膽固醇: 43 mg
• 鈉: 779 mg
• 總碳水化合物: 87 g
• 膳食纖維: 6 g
• 總糖: 7 g
• 蛋白質: 24 g