iFoodReal · by Olena Osipov★ 5.0 (38)
Pasta with Zucchini and Tomatoes
NUTRITION · PER SERVING20M COOK
CAL 19%·PRO 28%
CARBS 53G55% OF CAL
7G FIBER10G SUGAR36G OTHER
FAT 15G34% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light 20-minute vegetarian pasta with summer zucchini, cherry tomatoes, and fresh basil. Simple, fresh, and quick.
mainamericanpasta🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 7 oz short pasta (penne, fusilli or farfalle)
- 2 lbs zucchini (chopped in bite size pieces)
- 1 lb grape tomatoes or cherry tomatoes (cut in halves)
- 3 tbsp olive oil (extra virgin)
- 6 garlic cloves (minced)
- 1/3 cup Parmesan cheese (grated)
- 1 cup fresh parsley or 1/2 cup basil (finely chopped)
- 1 tsp salt
- Ground black pepper (to taste)
At a glance
PER SERVING · TIME 20M
CAL 19%·PRO 28%
CARBS 53G55% OF CAL
7G FIBER10G SUGAR36G OTHER
FAT 15G34% OF CAL
3G SAT11G 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
- 793mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 992mg
- Calcium
- 161mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 793MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.