This is a delicious vegetarian pasta dish with yellow squash and zucchini that is ready in under 30 minutes. I use lots of parsley, which I highly recommend.
Provided by veggiefit
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Place a serving platter in the oven to warm.
- Place yellow squash and zucchini in a colander in the sink, season with salt, and allow to drain.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to the warm serving platter.
- Meanwhile, heat olive oil in a large skillet and cook yellow squash and zucchini until softened and lightly brown on all sides, 5 to 10 minutes. Add garlic and parsley and season with pepper. Cook for 1 minute. Add to spaghetti on the platter and sprinkle with 1/2 the Pecorino Romano cheese. Serve with remaining Pecorino Romano cheese.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 50 g, Cholesterol 30.9 mg, Fat 16.1 g, Fiber 4.6 g, Protein 18.9 g, SaturatedFat 6.3 g, Sodium 416.6 mg, Sugar 3.1 g
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