Simple Fresh Zucchini Pasta Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh zucchini pasta sauce made in 30 minutes with butter, garlic, and Italian herbs. Serve over pasta with chicken for a light summer dinner that makes great use of zucchini harvest.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces uncooked pasta (I use fettuccine)
- 1.5 pounds zucchini (diced)
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 1/2 small onion (chopped)
- 2 cloves garlic (minced)
- 1/4 teaspoon Italian seasoning
- 1/2 cup chicken or veg broth
- 1 teaspoon lemon juice
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper (to taste)
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 645mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 508mg
- Calcium
- 188mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 645MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.