“Buttered” Noodles (with Yellow Squash)
Active Time: 5 minutes | Total Time: 25 minutes | Serves 4
- 8 ounces whole-wheat spaghetti, angel hair, or other pasta
- ½ cup yellow squash puree
- ¼ cup nonfat (skim) milk
- 2 tablespoons trans-fat-free soft tub margarine spread
- 2 tablespoons grated Parmesan
- ¼ teaspoon kosher salt
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
Drain, return the pasta to the warm pot, and stir in the squash puree (make sure the puree is very creamy), milk, margarine, Parmesan, and salt. Divide among bowls and serve.
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