Farfalle Pasta With Zucchini, Mint, and Almonds |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This Summery pasta dish is from Shell on the IBS boards. I can't wait to try it. Ingredients:
5 medium zucchini, cubed (about 4 cups) |
2 garlic cloves |
4 tablespoons extra virgin olive oil |
20 almonds, peeled (approximately) |
1/2 cup fresh mint leaves |
salt & freshly ground black pepper |
1 (1 lb) package farfalle pasta (bow-tie) |
Directions:
1. Set the pasta water to boil.
2. Place zucchini in saucepan, cover with water, bring to a boil and cook till tender. Drain.
3. Place mint, almonds, garlic and olive oil in a food processor. Mince finely.
4. Add zucchini. Puree.
5. Add salt and pepper to taste.
6. Cook and drain the pasta, pour into serving bowl.
7. Add zucchini mixture and toss well.
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