This hearty and delicious snack of pasta and squash will give your students some energy to power through the day.
Yellow squash is a good source of Vitamin B6, Vitamin C, and Potassium.
6 ounces uncooked bowtie pasta
2 tablespoons olive oil
2 medium summer squash (about 6 ounces), halved then cut
1/2 teaspoon salt
1 small red bell pepper, seeded and cut into 1/4î cubes
1 1/2 ounces parmesan cheese, grated or shaved
Knives or cutters
- Cook the pasta according to package directions. Drain, and set aside.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Stir in squash slices and salt; cook until the squash begins to soften (2-3 minutes), stirring frequently. Stir in the bell pepper; cook until bell pepper is softened (about 2 minutes), stirring frequently.
- Add pasta to skillet; cook until heated through (about 2 minutes), stirring constantly.
- Transfer pasta to bowls; top with Parmesan cheese and serve immediately.