An Italian in my Kitchen · by Rosemary Molloy★ 4.7 (14)
Zucchini and Shrimp Pasta
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 42%
CARBS 45G46% OF CAL
4G FIBER0G ADDED6G INTRINSIC35G OTHER6G TOTAL SUGAR
FAT 15G33% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shrimp and crisp zucchini tossed with pasta, garlic, and olive oil. Light and fresh, flavored with oregano and parsley for an easy weeknight dinner.
mainitalianpastashellfish🍲 stockpotdairy free
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Nutrition & ingredients
Ingredients
serves 4- 2-3 medium zucchini cut into slim wedges
- ½ pound fresh or frozen medium shrimp (250 grams)
- ¼ cup olive oil (50 grams)
- ¼ tablespoons chopped fresh Italian parsley (divided)
- 1-2 cloves garlic minced
- 1 teaspoon oregano (3/4 gram)
- ½ teaspoon salt (2 1/2 grams)
- 1-2 dashes hot pepper flakes to taste
- 2-3 tablespoons chopped fresh parsley
- 3-4 cups cooked pasta (rigatoni or penne)
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 42%
CARBS 45G46% OF CAL
4G FIBER0G ADDED6G INTRINSIC35G OTHER6G TOTAL SUGAR
FAT 15G33% OF CAL
2G SAT12G 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
- 15m
- Cook
- 25m
- Sodium
- 700mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 603mg
- Calcium
- 70mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 700MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.