Penne with Sugar Snap Peas and Shredded Summer Squash

Shredding summer squash or zucchini is an easy way to make it part of a lot of different dishes. With pasta, you barely taste the squash (Sky isn't a fan, so that's perfect), but it adds crunch, a healthy boost of antioxidants and, importantly, looks pretty. Throw in some sauteed summer sugar snap peas and you've got a quick weeknight dinner.

Total time to cook: 20 minutes
Makes two servings

Two servings of pasta (penne, shells, rigatoni, etc.)
1 cup shredded summer squash
1/2 cup trimmed sugar snap peas (cut off the tip with the stem)
1 garlic clove, minced
1 tbsp olive oil
1 tbsp margarine
1/2 cup shredded parmesean cheese, divided
- In a medium pot, bring water to boil. Cook the pasta until it's slightly al dente, drain and set aside.
- In a medium pan, heat the olive oil over medium-high heat.
- Cook the garlic until it starts to brown. Mix in the squash and snap peas.
- Saute the vegetables until the snap peas soften but still have some crunch, about five to seven minutes.
- Mix the veggies, half of the shredded cheese and margarine with the pasta.
- Plate the pasta. Sprinkle the remaining cheese on top and serve hot.

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