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Recipe by: Lisa Prince

Zesty Squash, Zucchini and Pasta

This is a recipe I have made for years.  It is a great side dish and to pair veggies and pasta together is also a crowd pleaser for the little ones.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 30 minutes
Meal Type: Entree
NC Ingredients: Squash, Zucchini, Honey

Print Recipe

Ingredients

3
cups orzo pasta or 2 cups bow-tie pasta
1
medium NC zucchini, thinly sliced (1 ¼ cups)
1
medium yellow summer NC squash thinly sliced (2 cups)
1/4
cup finely chopped shallots
1
½ tablespoons margarine
3/4
cup chicken broth
1/4
cup lemon juice
1
tablespoon cornstarch
1
tablespoon honey
1/2
teaspoon dried dill weed
1/8
teaspoon salt
2
tablespoons finely shredded Parmesan cheese

Directions

Cook the pasta in a large saucepan according to package directions, add zucchini and yellow squash last 3 minutes.  Drain; return to saucepan.

Meanwhile, cook shallots in hot margarine in small saucepan until tender.

Combine broth, lemon juice, cornstarch, honey, dill weed and salt in small bowl; add to shallots.

Cook and stir until thickened and bubbly.

Cook and stir 2 minutes longer.

Pour over pasta mixture, toss gently to coat.

Sprinkle with Parmesan cheese before serving.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.