40 Aprons · by Cheryl Malik★ 5.0 (7)
Fried Zucchini Basil Gluten-Free Pasta with Fresh Mozzarella
NUTRITION · PER SERVING27M COOK
CAL 33%·PRO 36%
CARBS 54G33% OF CAL
4G FIBER1G SUGAR49G OTHER
FAT 41G56% OF CAL
12G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free pasta tossed with pan-fried zucchini, fresh mozzarella, basil, and capers. A light, summery vegetarian dinner.
mainitalianpasta🍲 stockpot⚙️ food processor🍳 skillet🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 tbsp Salt and black pepper
- 2/3 cup oil for frying
- 3 medium zucchini (, cut into 1/4-inch-thick slices)
- 1 1/2 tablespoons white wine vinegar
- 1 cup basil leaves (, coarsely chopped)
- 1/3 cup parsley leaves
- 2 cloves garlic (, peeled and smashed)
- 1/3 cup + 1/2 tablespoon olive oil (, divided)
- 3/4 cup frozen edamame or peas (, fresh or frozen)
- 3 cups Ronzoni Gluten Free® penne pasta
- Zest of 1 lemon
- 1 whole Juice of 1 lemon
- 2 tablespoons capers
- 8 ounces fresh mozzarella (, torn into chunks)
- 1 tbsp Salt and freshly-ground black pepper
- 1 tbsp Fresh basil leaves (, shredded, to garnish (optional))
At a glance
PER SERVING · TIME 27M
CAL 33%·PRO 36%
CARBS 54G33% OF CAL
4G FIBER1G SUGAR49G OTHER
FAT 41G56% OF CAL
12G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 17m
- Sodium
- 3804mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 203mg
- Calcium
- 248mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 3804MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.