Hands-On Time: 15 minutes
Total Time: 20 minutes
Yield: Serves 4
1 tablespoon butter
2 cloves garlic, minced
3 medium zucchini, sliced
2 teaspoons minced fresh rosemary
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 (12-ounce) package medium pasta shells
3 tablespoons chopped flat-leaf parsley
1/4 cup grated Parmesan cheese
1. Bring a large pot of water to a boil. In a large skillet, melt butter over medium heat. Add garlic and zucchini and cook until crisp-tender, about 5–6 minutes. Add rosemary and season with salt and pepper. Cook for 2–3 minutes to blend flavors. Remove from heat.
2. Meanwhile, cook pasta in boiling water until al dente. Drain and add to zucchini mixture. Return to the heat and toss until the shells are coated with sauce, 2–3 minutes. Add the parsley and cheese and toss again. Serve immediately.
Per Serving: Calories: 380 | Fat: 7 g | Saturated fat: 3 g | Cholesterol: 15 mg | Sodium: 400 mg | Total carbohydrates: 67 g | Dietary fiber: 5 g | Sugars: 7 g | Protein: 15 g