"A vegetarian pasta
recipe!" Serving: 4 | Prep: 10m | Ready in: 25m
Ingredients
• 2 1/3 cups yellow
squash, cubed
•
2 1/3 cups zucchini, cubed
•
salt to taste
•
1 (8 oz.) package
spaghetti
•
2 tbsps. olive oil, or as needed
•
2 cloves garlic, minced
•
1 bunch chopped fresh parsley
•
freshly ground black pepper to taste
•
1 cup finely grated Pecorino Romano cheese
Direction
• Preheat an oven
to 95°C/200°F. Put on serving platter in oven to warm it.
• Put zucchini and
yellow squash in colander in sink; use salt to season. Let drain.
• Boil big pot with
lightly salted water. In boiling water, cook spaghetti, occasionally mixing,
for 12 minutes till tender yet firm to chew. Drain; put on warm serving platter.
•
Meanwhile, in big skillet, heat olive oil; cook
zucchini and yellow squash for 5-10 minutes till lightly brown on all sides and
soft. Add parsley and garlic; season with pepper. Cook for a minute. Put
spaghetti on platter; sprinkle 1/2 Pecorino Romano cheese. Serve with leftover
Pecorino Romano cheese.
Nutrition
Information
• Calories: 418 calories;
•
Total Carbohydrate: 50 g
•
Cholesterol: 31 mg
•
Total Fat: 16.1 g
•
Protein: 18.9 g
•
Sodium: 417 mg