Mediterranean Pasta with Zucchini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with sautéed zucchini, sun-dried tomatoes, olives, capers, and a light cream sauce with herbs. A Mediterranean-inspired pasta course with bright flavors and tender vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 500 g /1lb pasta (spirali, rigatoni or any other short pasta)
- salt
- 1 tbsp extra virgin olive oil
- 2 zucchini- medium (quartered and sliced 1/2" thick)
- 2-3 cloves of garlic (minced)
- 15g g / 1/3 cup sun-dried tomatoes (chopped)
- 80g g / 1/3 cup Kalamata olives
- 2 tbsp capers
- 250ml/1 cup double/heavy cream
- 50 g / 1/2 cup Parmesan cheese (freshly grated)
- 125 ml / 1/2 cup stock
- 6 leaves fresh basil, slices
- 2 sprigs fresh parsley (chopped)
- 3 tbsp sun-dried tomato pesto or tomato paste
At a glance
PER SERVING · TIME 25M
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
- 15m
- Sodium
- 737mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 175mg
- Calcium
- 106mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 737MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.