Sunday, January 23, 2011

Herb Squash with Lemon Pasta

12 oz. Bowtie Pasta
1 Tablespoon butter
1 medium red onion, chopped
2 medium zucchini, chopped
2 small yellow squash, chopped
3 medium tomatoes, chopped
1/4 cup grated Parmesan cheese
3 Tablespoons lemon juice
1 1/2 teaspoons dried basil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Prepare pasta according to package instructions (omit oil, if called for). Drain and set aside.

Melt butter in a large sauté pan over medium-high heat. Add chopped red onion and zucchini/yellow squash, sauté for 7 minutes or until the zucchini/yellow squash is tender-crisp and slightly browned. Add tomatoes and cook for 1-2 minutes or until tomatoes are heated through. Remove from heat and stir in Parmesan cheese, lemon juice, basil, salt and pepper. Add cooked pasta to the pan and mix well. Serve with a tossed salad and garlic bread.

Weight Watchers: 7 pp for 1 3/4 cup serving

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