Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (2)
Lemon Ricotta Pasta with Zucchini and Basil
NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 30%
CARBS 51G57% OF CAL
4G FIBER0G ADDED6G INTRINSIC42G OTHER6G TOTAL SUGAR
FAT 11G28% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Angel hair pasta tossed with browned zucchini, creamy ricotta, lemon zest, and fresh basil. Bright, simple, and elegantly flavored. A light vegetarian main that comes together in twenty minutes.
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Nutrition & ingredients
Ingredients
serves 4- 8 oz. pasta (any shape, I used Creste di gallo)
- 1 tablespoon extra-virgin olive oil
- 2 medium zucchini (halved and sliced into ¼-inch thick pieces. See notes for other vegetables.)
- salt and pepper
- ¾ cup ricotta cheese (preferably whole milk)
- juice and zest of one lemon (about 1 teaspoon zest and 2 tablespoons juice)
- 2 tablespoons chopped fresh basil
- parmesan or pecorino Romano cheese, crushed red pepper, and extra olive oil (for serving, optional)
At a glance
PER SERVING · TIME 20M
CAL 18%·PRO 30%
CARBS 51G57% OF CAL
4G FIBER0G ADDED6G INTRINSIC42G OTHER6G TOTAL SUGAR
FAT 11G28% OF CAL
5G SAT6G 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
- 10m
- Sodium
- 366mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 674mg
- Calcium
- 205mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 366MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.