Squash with Bowtie Pasta


6 ounces uncooked bowtie pasta
2 tablespoons olive oil
2 medium summer squash (about 6 ounces), halved then cut
into slices
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


Pot, Skillet, Bowls

Time: 30 minutes

This hearty and delicious snack of pasta and squash will give your students some energy to power through the day.


  1. Cook the pasta according to package directions. Drain, and set aside.
  2. 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.
  3. Add pasta to skillet; cook until heated through (about 2 minutes), stirring constantly.
  4. Transfer pasta to bowls; top with Parmesan cheese and serve immediately.