Pasta with Zucchini & Mint Sauce
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 90 | grams |
butter
|
|
| 3 | medium |
zucchini
grated |
|
| 250 | grams |
cream cheese
|
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| ⅓ | cup |
milk
|
|
| 1 | clove |
garlic
crushed |
|
| ½ | cup |
mint sprigs
|
* |
| 250 | grams |
pasta
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | grams |
butter
|
|
| 3 | medium |
zucchini
grated |
|
| 2.5E+2 | grams |
cream cheese
|
|
| 79 | ml |
Parmesan cheese
grated |
|
| 79 | ml |
milk
|
|
| 1 | clove |
garlic
crushed |
|
| 118 | ml |
mint sprigs
|
* |
| 2.5E+2 | grams |
pasta
|
|
Directions
Heat butter in pan, add zucchini, stir over medium heat for 2 minutes, or until zucchini are just soft.
Blend or process cheeses, milk, garlic and mint until smooth.
Add to zucchini mixture, stir gently until heated through.
Add pasta to large saucepan of boiling water, boil, uncovered until just tender; drain.
Return to saucepan, gently stir in zucchini mixture.
