Pasta With Minted Pattypan Squash

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
544
FAT
60%
CHOL
50%
SOD
22%
Uploaded by: RachaelRay Magazine

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Ingredients for 4 servings

1 pound farfalle pasta

3 tablespoons extra-virgin olive oil

1 3/4 pounds small pattypan squash, quartered

1 tablespoon fresh lemon juice, plus 1 teaspoon grated peel

1/2 onion, chopped

3 cloves garlic, finely chopped

3/4 cup finely chopped fresh mint

3/4 cup grated parmesan cheese

Salt and pepper

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