Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (3)
Pappardelle with Zucchini, Mushrooms, and Marinara
NUTRITION · PER SERVING25M COOK
CAL 18%·PRO 28%
CARBS 55G62% OF CAL
6G FIBER39G OTHER11G TOTAL SUGAR
FAT 10G25% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sautéed zucchini and mushrooms tossed with fettuccine and marinara sauce, finished with Parmesan. A quick, vegetarian weeknight pasta with minimal prep.
mainitalianpasta🍳 skilletvegetarian
View the full recipe on Bowl of Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 zucchini (chopped)
- 1/2 lb. mushrooms (chopped)
- 2 cloves garlic (roughly chopped)
- 8 oz. pappardelle pasta (or fettucini or spaghetti)
- 2 cups marinara sauce
- extra-virgin olive oil
- salt and papper (to taste)
- parmesan cheese (optional)
At a glance
PER SERVING · TIME 25M
CAL 18%·PRO 28%
CARBS 55G62% OF CAL
6G FIBER39G OTHER11G TOTAL SUGAR
FAT 10G25% OF CAL
2G SAT8G 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
- 15m
- Sodium
- 805mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 980mg
- Calcium
- 73mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 805MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.