Half Baked Harvest · by Tieghan Gerard★ 4.4 (697)
Simplest Zucchini Parmesan Pasta
NUTRITION · PER SERVING25M COOK
CAL 23%·PRO 35%
CARBS 60G51% OF CAL
3G FIBER2G SUGAR55G OTHER
FAT 17G33% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, summery pasta tossed with sautéed zucchini, garlic, fresh herbs, and finished with butter and Parmesan cheese. Ready in 25 minutes, it celebrates fresh seasonal ingredients with minimal fuss.
mainitalianpasta🍲 stockpot🍳 skilletvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound pasta, any cut works
- 2 tablespoons extra virgin olive oil
- 3-4 medium zucchini/yellow summer squash, shredded or chopped
- 3 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme
- chili flakes
- kosher salt and black pepper
- 2 tablespoons salted butter
- 1 cup grated parmesan
- 1/2 cup grated pecorino or manchego cheese
- 1 cup fresh basil, chopped
At a glance
PER SERVING · TIME 25M
CAL 23%·PRO 35%
CARBS 60G51% OF CAL
3G FIBER2G SUGAR55G OTHER
FAT 17G33% OF CAL
8G SAT9G 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
- 610mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 284mg
- Calcium
- 287mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 610MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.