Zucchini Ricotta Pasta Skillet

Zucchini Ricotta Pasta Skillet

1 1/2 cups 1/4-inch slices zucchini and/or summer squash
2 cups uncooked farfalle pasta (6 oz)
1 3/4 cups Progresso chicken broth (from 32-oz carton)
1 clove garlic, finely chopped
1 tablespoon olive oil

  • First step is In 10-inch skillet, heat oil over medium-high heat. Add zucchini; cook 3 to 4 minutes, stirring frequently, until zucchini begins to brown. Add garlic; cook and stir 30 seconds. Remove from skillet.
  • And then, Add pasta and broth to same skillet; heat to boiling. Reduce heat to medium-low; cover and simmer 11 to 13 minutes, stirring occasionally, until pasta is al dente. (There will be a little liquid left in the skillet.)
  • And then, visit for full instruction : https://www.bettycrocker.com/

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