Vegetarian

Penne with Summer Squash takes several minutes to prepare.

Penne with Summer Squash takes several minutes to cook.

Penne with Summer Squash makes 6 servings.

The ingredients for Penne with Summer Squash are:

6 small zucchini or summer squash (about 1 1/2 lbs)
Kosher salt
1 lb penne
1 T butter, unsalted
1 T extra virgin olive oil
3 garlic cloves, minced
1 t oregano, dried
1/3 C milk (2% used)

Here is how you make Penne with Summer Squash:

Bring water to a boil in a large pot for the pasta. When comes to a boil add in pasta and cook according to package instructions. I like to add a Tbsp of salt to the water to season the pasta.Meanwhile cut the squash similar to size of the penne, about 1 inch long and 1/4inch thick chunks.Heat the butter and oil in a large skillet over medium-high heat, when foaming subsides add the squash with a pinch of salt; cook, stirring often until lightly browned, about 10 minutes. Add the garlic and oregano and cook just until fragrant, about 30 seconds. Add the milk and 1/3 cup pasta cooking water. Cook just until heated through, about another 30 seconds. Remove the sauce from the heat.Reserve about 1/2 - 1 cup pasta water and drain the penne. Toss the penne with the squash sauce, adding more cooking water as necessary to moisten the pasta. Grate some parmesan cheese over each serving, not included in the nutrition.Serving Size:?4

The nutritional information for Penne with Summer Squash is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 305.5

• Total Fat: 5.9 g
• Cholesterol: 6.3 mg
• Sodium: 171.9 mg
• Total Carbs: 61.8 g
• Dietary Fiber: 9.7 g
• Protein: 9.4 g