Directions:
- Cook pasta in lots of boiling, salted water; stirring occasionally, until al dente (10-12 minutes).
- Before draining, ladle out 1/2 cup of boiling cooking water and reserve.
- Heat the oil in a big skillet over medium heat; add in scallion and garlic; cook and stir for 2 minutes.
- Add in the zucchini and yellow squash; cook and stir over med-low heat just until wilted, about 3 minutes.
- Toss the pasta with the zucchini mixture; stir in the basil, mint, reserved pasta water, and cheese; season w/ salt and pepper if needed.
- Spoon onto plates and serve with extra sprinkling of cheese, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.74 Kcal (464 kJ) | ||
| Calories from fat | 34.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 6% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 3.18mg | 0% | |
| Potassium | 62.65mg | 1% | |
| Total Carbs | 16.28g | 5% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 2.93g | 6% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 93.8mg | 521% | |
| Calcium | 16.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 103.23 Kcal (432 kJ) | ||
| Calories from fat | 31.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 6% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 2.97mg | 0% | |
| Potassium | 58.4mg | 1% | |
| Total Carbs | 15.17g | 5% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 2.73g | 6% | |
| Vitamin C | 3.8mg | 7% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 87.4mg | 521% | |
| Calcium | 15.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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