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Bow Tie Pasta with Zucchini SauceBow Tie Pasta with Zucchini Sauce

Prepared by: Tammy Roberts,
Nutrition Specialist,

University of Missouri Extension

March 12, 2017


Yield: 6 servings (2/3 cups per serving)



  • 2 cups whole-wheat bow tie pasta
  • Small clove garlic
  • 2 medium zucchini (10 ounces by weight, about 2/3 of a pound)
  • 1 tablespoon canola oil
  • 1/2 cup Parmesan cheese, grated
  • 1/4 teaspoon salt
  • Pinch of ground black pepper



  • Cook the pasta according to package directions.
  • Prepare zucchini sauce while pasta is cooking. Peel and mince garlic. Rinse and grate zucchini (2 cups). In a large skillet over medium heat, heat oil. Add zucchini and minced garlic. Cook until mixture softens and zucchini yields some liquid, about five minutes.
  • Drain pasta reserving 1/2 cup cooking liquid. Add 1-2 teaspoons liquid to zucchini mixture. Add drained pasta. Stir, coating pasta evenly with sauce. Add more pasta water as needed.
  • Transfer pasta to a large bowl for serving. Sprinkle with grated Parmesan. Season with salt and pepper and toss to combine.


Nutrition information per serving

Calories: 190

Total Fat: 6g

Saturated Fat: 1.5g

Protein: 10g

Carbohydrates: 28g

Fiber: 3g

Sodium: 270mg


Source: Share Our Strength’s Cooking Matters Program



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Last update: Monday, March 13, 2017