Dinner Tonight: Farfalle with Summer Squash

Name: Dinner Tonight: Farfalle with Summer Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters butter; 454 grams farfalle or shells; 2 Tbsps minced fresh parsley; 1 sprig fresh rosemary leaves, minced; 1 clove garlic, minced; 79 milliliters grated Parmesan; 4 servings Salt and pepper to taste; 2 summer squash (or zucchini), cut into large matchsticks

You can never have too many main course recipes, so give Dinner Tonight: Farfalle with Summer Squash a try. This recipe serves 4. One portion of this dish contains approximately 19g of protein, 27g of fat, and a total of 674 calories. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up butter, summer squash, parmesan, and a few other things to make it today.

Instructions

Bring a large pot of salty water to boil and cook the pasta until al dente. Reserve 1/2 cup of pasta cooking water before draining.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Meanwhile, in a large skillet, melt the butter over medium heat until the foam subsides.

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Butter

Equipment you will use

Frying Pan

Add the summer squash and cook until crisp-tender, then add the garlic, rosemary, and a pinch of salt and pepper. Increase the heat and cook until the flavors come together, but before the squash is too soft.

Ingredients you will need

Salt And Pepper