Vikalinka · by Julia Frey of Vikalinka
Summer Zucchini Pasta with Tomato Ricotta Sauce
NUTRITION · PER SERVING25M COOK
CAL 24%·PRO 40%
CARBS 75G63% OF CAL
8G FIBER58G OTHER9G TOTAL SUGAR
FAT 13G24% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy tomato and ricotta pasta with tender fried zucchini. This Italian-inspired dish comes together quickly and is comforting without being heavy.
mainitalianpasta💨 air fryervegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 500g / 1lb fusilli (or other short pasta)
- 2 tbsp olive oil
- 2-3 zucchini (courgettes) (sliced)
- 1 clove garlic
- 500ml / 2 cups tomato passata / crushed tomatoes
- 4-5 leaves basil
- ½ tsp dried oregano
- ½ tsp sugar
- 250g / 1 cup ricotta cheese
- Salt to taste
- Parmesan cheese (for serving)
At a glance
PER SERVING · TIME 25M
CAL 24%·PRO 40%
CARBS 75G63% OF CAL
8G FIBER58G OTHER9G TOTAL SUGAR
FAT 13G24% OF CAL
4G 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
- 360mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 922mg
- Calcium
- 211mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 360MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.