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"The aromas that come from the kitchen when I am making this dish remind my family of summer. We live in Chile, but I've been to Italy many times. I noticed that Italians eat pasta with vegetables, so I decided to try zucchini. Sometimes I add fresh tomatoes and pine nuts." CL Reader

Recipe by Cooking Light June 2002

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Recipe Summary

Yield:
6 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large nonstick skillet over medium-high heat. Add zucchini and garlic; sauté 4 minutes or until tender. Stir in chopped mint, salt, and 1/4 teaspoon pepper.

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  • Cook pasta according to package directions, omitting salt and fat. Combine zucchini mixture, pasta, and oil, tossing to coat. Sprinkle with cheese and 1/2 teaspoon pepper.

Nutrition Facts

258 calories; calories from fat 20%; fat 5.7g; saturated fat 1.3g; mono fat 2.9g; poly fat 0.9g; protein 9.2g; carbohydrates 42.4g; fiber 7.1g; cholesterol 45mg; iron 2.4mg; sodium 312mg; calcium 64mg.
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