Shredded Zucchini and Pasta

Couple bow-tie pasta with veggies for a dish kids will love.

Serves 6 · 40 min · Kid-Friendly

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

1 1/4 cups pasta (farfalle/bow-tie, whole-wheat, uncooked)
3 cups water
1 teaspoon vegetable oil
1 1/2 teaspoons garlic (clove, minced)
3 1/2 cups zucchini (fresh, unpeeled, shredded; gently wash zucchini under running water before shredding)
1/4 teaspoon salt (table)
1/8 teaspoon black pepper (ground)
2 teaspoons parmesan cheese (grated)

Make it lactose-friendly

2 teaspoons parmesan cheese (grated) → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Wash hands with soap and water for at least 20 seconds.
In a medium pot, bring water to a boil on medium-high heat. Add pasta. Cook for 8 minutes or until al dente (soft to the touch and firm to the bite). Drain water from pasta. Rinse well with cold water.
Heat oil in a medium nonstick sauté pan on medium heat. Add garlic. Cook for 15–20 seconds. Stir constantly.
Increase heat to medium-high. Add zucchini, salt, and pepper. Cook for 10 more minutes. Stir frequently. Cook until temperature reaches 140°F.
Add cooked pasta to pan. Cook for about 2 minutes. Heat to 140°F or higher for at least 15 seconds. Remove from heat.
Sprinkle with parmesan cheese.
Serve ⅔ cup.

Nutrition (estimated, per serving)

Nutrition.gov (USDA) — Public domain (U.S. government work)