Ingredients
4
4 servings
- •8 ounces penne pasta
- •3 tablespoons Country Crock® Spread, divided
- •2 medium shallots, sliced
- •2 cloves garlic, chopped
- •1 cup cherry tomatoes, halved
- •1 cup zucchini, sliced
- •1 cup yellow squash, sliced
- •1 cup frozen peas
- •½ cup chicken or vegetable broth
- •1 tablespoon chopped fresh mint or basil
- •½ teaspoon lemon zest
- •Grated Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
- Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
- Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.
Nutritional Facts
Per 4 servings
- Calories: 237
- Carbohydrate: 49g
- Fat: 2g
- Fiber: 3g
- Protein: 9g
- Sugar: 3g
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