Recipes from Italy · by Silvana Nava
Zucchini and Zucchini Flower Pasta with Lemon Zest
NUTRITION · PER SERVING35M COOK
CAL 24%·PRO 33%
CARBS 66G54% OF CAL
4G FIBER58G OTHER4G TOTAL SUGAR
FAT 16G31% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spaghetti tossed with delicate zucchini flowers, sautéed zucchini, garlic, and lemon zest finished with parmesan. Elegant, light, and celebratory of spring.
mainitalianpasta🍲 stockpot🍳 skilletdairy freeveganvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 350 g spaghetti (- 12 oz)
- 6-8 small zucchini
- 10-12 zucchini flowers (- (zucchini blossoms))
- 3 tablespoons extra virgin olive oil
- 1 clove garlic
- 60 g grated Parmigiano Reggiano (- ½ cup)
- salt (- to taste)
- 1 lemon zest (- for serving)
At a glance
PER SERVING · TIME 35M
CAL 24%·PRO 33%
CARBS 66G54% OF CAL
4G FIBER58G OTHER4G TOTAL SUGAR
FAT 16G31% OF CAL
3G SAT13G 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
- 20m
- Cook
- 15m
- Sodium
- 292mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 144mg
- Calcium
- 173mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 292MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.