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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An easy and inexpensive low-cal dish that highlights spring veggies. Feel free to mix in things to your liking. Ingredients:
8 ounces uncooked penne pasta |
1 tablespoon olive oil |
2 -3 garlic cloves, chopped |
1 cup yellow squash, sliced |
1 cup zucchini, sliced |
5 ounces spinach |
1 (14 1/2 ounce) can diced tomatoes (italian style is great here) |
salt |
pepper |
1 tablespoon shredded mozzarella cheese (optional) or 1 tablespoon parmesan cheese, for garnish (optional) |
fresh basil, for garnish (optional) |
Directions:
1. Cook pasta according to al dente package directions.
2. Meanwhile, heat olive oil in a large skillet. Saute garlic til tender.
3. Add squash, zucchini, and spinach. Saute for 2-3 minutes.
4. Add whole can of tomatoes, with juice.
5. Add drained pasta to skillet. Cover and let simmer until veggies are tender and pasta is done.
6. Season to taste, garnish, and serve.
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