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A new way to use the plentiful zucchini from your garden.
Cook pasta according to package directions. Drain; set aside.
Meanwhile, stack cheese slices. Cut into thin strips; coarsely chop. Set aside.
Melt butter in 10-inch skillet until sizzling; stir in garlic. Stir in all remaining ingredients except pasta and cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes).
Stir in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Serve immediately.
*Substitute 4 ounces (2 cups) your favorite uncooked dried pasta.
Dietary Fiber: 6g
this recipe is fantastic. however, the traditional recipe on the book calls for mozzarella cheeseso much yummierwoof.
I made this recipe, it was so good....really liked the combination. I used zucchini and yellow squash in stead of eggplant. I could not find a nice eggplant...so I used the squash...Turned out great...Thanks you the recipe.!!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2021
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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