Connoisseurus Veg · by Alissa Saenz★ 5.0 (4)
Pasta with Zucchini, Roasted Garlic & Basil
NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 21%
CARBS 56G62% OF CAL
3G FIBER0G ADDED4G INTRINSIC50G OTHER4G TOTAL SUGAR
FAT 12G29% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light weeknight pasta with roasted garlic, fresh zucchini, basil, and lemon. Vegan and optionally gluten-free, balancing richness with brightness.
mainitalianpasta🍲 stockpot🥧 baking dish🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound zucchini ((about 2 medium zucchini), diced (1/2 inch))
- 3 tablespoons olive oil, (divided)
- 1 medium garlic bulb, (peeled and broken into cloves)
- 10 ounces dried orecchiette pasta ((or dried pasta of choice))
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt, (plus more to taste)
- 1/4 teaspoon black pepper, (plus more to taste)
- 1/4 teaspoon crushed red pepper flakes, ((optional) or to taste)
- 1 cup fresh basil leaves, (roughly chopped (about 1 medium bunch))
At a glance
PER SERVING · TIME 40M
CAL 18%·PRO 21%
CARBS 56G62% OF CAL
3G FIBER0G ADDED4G INTRINSIC50G OTHER4G TOTAL SUGAR
FAT 12G29% OF CAL
2G SAT10G 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
- 30m
- Sodium
- 598mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 413mg
- Calcium
- 81mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 598MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.