Shredded-Zucchini-and-Pasta-Team-Nutrition

  • Prep Time:20 minutes

  • Cook Time: 20 minutes

  • Serving Size:

  • Serves: 6 servings

Ingredients

1/8 teaspoon black pepper (ground)

2 teaspoons parmesan cheese (grated)

11/2 teaspoons garlic (clove, minced)

3 cups water

11/4 cups pasta (farfalle/bow-tie, whole-wheat, uncooked)

1 teaspoon vegetable oil

1/4 teaspoon salt (table)

31/2 cups zucchini (fresh, unpeeled, shredded; gently wash zucchini under running water before shredding)

Steps

  1. Wash hands with soap and water for at least 20 seconds.
  2. 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.
  3. Heat oil in a medium nonstick sauté pan on medium heat. Add garlic. Cook for 15–20 seconds. Stir constantly.
  4. Increase heat to medium-high. Add zucchini, salt, and pepper. Cook for 10 more minutes. Stir frequently. Cook until temperature reaches 140°F.
  5. Add cooked pasta to pan. Cook for about 2 minutes. Heat to 140°F or higher for at least 15 seconds. Remove from heat.
  6. Sprinkle with parmesan cheese.
  7. Serve ⅔ cup.

Source Team Nutrition CACFP Easy Recipe Project

U.S. Department of Agriculture. Nutrition.gov Website. Shredded Zucchini and Pasta. Recipe source: Source Team Nutrition CACFP Easy Recipe Project. Available at nutrition.gov/recipes. Access date: 09-05-2024.