Prep Time:20 minsTotal Time:20 minsServings:4Yield:6 cupsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:6 cups
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat penne pasta2tablespoonsextra-virgin olive oil6clovesgarlic, peeled2cupscherry tomatoes1mediumyellow squash, halved and sliced 1/4 inch thick¾teaspoonsalt1cupchopped fresh basil1cuppearl-size or mini mozzarella balls (about 4 ounces)¼cupfinely grated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat penne pasta
2tablespoonsextra-virgin olive oil
6clovesgarlic, peeled
2cupscherry tomatoes
1mediumyellow squash, halved and sliced 1/4 inch thick
¾teaspoonsalt
1cupchopped fresh basil
1cuppearl-size or mini mozzarella balls (about 4 ounces)
¼cupfinely grated Parmesan cheese
DirectionsBring a large pot of water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup cooking water, drain the pasta and cover to keep warm.Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic, reduce heat to medium and cook, stirring, until it begins to soften and turn light golden, about 3 minutes. Add tomatoes, squash and salt; cook, stirring occasionally, until the squash softens and the tomatoes begin to burst, 4 to 5 minutes. Lightly mash the garlic with the back of a spoon. Remove from heat.Add the pasta and reserved cooking water to the pan along with basil and mozzarella; toss to combine. Serve topped with Parmesan.Originally appeared: EatingWell Magazine, May 2019
Directions
Bring a large pot of water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup cooking water, drain the pasta and cover to keep warm.Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic, reduce heat to medium and cook, stirring, until it begins to soften and turn light golden, about 3 minutes. Add tomatoes, squash and salt; cook, stirring occasionally, until the squash softens and the tomatoes begin to burst, 4 to 5 minutes. Lightly mash the garlic with the back of a spoon. Remove from heat.Add the pasta and reserved cooking water to the pan along with basil and mozzarella; toss to combine. Serve topped with Parmesan.
Bring a large pot of water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup cooking water, drain the pasta and cover to keep warm.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic, reduce heat to medium and cook, stirring, until it begins to soften and turn light golden, about 3 minutes. Add tomatoes, squash and salt; cook, stirring occasionally, until the squash softens and the tomatoes begin to burst, 4 to 5 minutes. Lightly mash the garlic with the back of a spoon. Remove from heat.
Add the pasta and reserved cooking water to the pan along with basil and mozzarella; toss to combine. Serve topped with Parmesan.
Originally appeared: EatingWell Magazine, May 2019
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Nutrition Facts(per serving)385Calories15gFat49gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
