Summer Veggies with Bow-Tie Pasta

CourseKid Friendly, Main Dish, Side Dishes, Snacks, Vegetables

Servings

Summer Veggies with Bow-Tie Pasta

CourseKid Friendly, Main Dish, Side Dishes, Snacks, Vegetables

Servings

Ingredients

2 yellow crook-neck squash sliced
2 zucchini sliced
12 baby carrots sliced
1/2 head red/purple cabbage chopped, about 2.5 cups
3 green onions chopped
1/2 green bell pepper sliced
2 tsp canola oil
1 (16 ounce) box Farfalle pasta bowtie (whole- wheat)
1/4 cup shredded Parmesan cheese
2 tbsp low sodium soy sauce

Servings:

Units:

Instructions

In skillet, put all vegetables with sprays of butter.
Place lid on vegetables and cook until tender.
In sauce pan, prepare pasta as directed on box.
Drain pasta, and toss with cooked vegetables.
Sprinkle with Parmesan Cheese

Recipe Notes

Summer Veggies with Bowtie Pasta Nutrition Facts Serving size (214g) servings per container 8 Amount per serving Calories 250 % Daily Value Total Fat 4 g 5 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 220 mg 10 % Total Carbohydrate 49 g 18 % Dietary Fiber 2 g 7 % Total Sugars 6 g Added Sugars 0 g 0 % Protein 11 g Vitamin D 0 % Calcium 6 % Iron 15 % Potassium 15 %

*GOOD* Stir Fry recipes are hard to come by, and we are excited to share this one with you! This recipe is very tasty and packed with flavor! Add a side of rice to complete it or try adding some chicken for added protein!

Zucchini Stir Fry

CourseSide Dishes, Vegetables, Vegetarian

Servings

Zucchini Stir Fry

CourseSide Dishes, Vegetables, Vegetarian

Servings

Ingredients

3 tablespoons olive oil
1 tablespoon garlic clove minced
1 cup onion diced
1 large yellow squash sliced & halved
1 large zucchini sliced & halved
1 cup red bell pepper diced
1/2 teaspoon black pepper
1/4 cup low sodium soy sauce
1/4 cups Low Sodium Vegetable Broth
1 tablespoon brown sugar packed
1 teaspoon ginger ground
1/2 tablespoon flour if needed to thicken sauce

Servings:

Units:

Instructions

Peel onion. Cut into a thick dice.
Slice the yellow squash into ½ inch thick rounds and halved.
Slice the zucchini into ½ inch thick rounds and halved.
Cut the red bell pepper into a thick dice.
Whisk together the soy sauce, vegetable broth, brown sugar and ginger.
Heat the oil and garlic clove in a frying pan or stir-fry pan.
Add the onion, yellow squash, zucchini and red bell pepper and cook over medium heat. Stir until vegetables are just tender.
Add the soy sauce mixture to vegetables. Stir until thickened. Add flour or corn starch if needed.

Recipe Notes

Summer Veggies with Bow-Tie Pasta

Zucchini Stir Fry

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