Half Baked Harvest · by Tieghan Gerard★ 4.9 (103)
Zucchini Cacio e Pepe with Brown Butter
NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 38%
CARBS 63G42% OF CAL
4G FIBER54G OTHER5G TOTAL SUGAR
FAT 29G44% OF CAL
15G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta with zucchini in a simple cacio e pepe style sauce enriched with brown butter, Pecorino, and Parmesan. Light, summery, and ready in 30 minutes.
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
- 2 tablespoons extra virgin olive oil
- 2 zucchini or yellow summer squash, sliced
- 1-2 cloves garlic, chopped
- kosher salt
- 8 tablespoons salted butter
- 2 teaspoons freshly cracked black pepper
- 1 cup freshly grated parmesan cheese
- 1/2 cup freshly grated pecorino cheese
- fresh basil
At a glance
PER SERVING · TIME 30M
CAL 30%·PRO 38%
CARBS 63G42% OF CAL
4G FIBER54G OTHER5G TOTAL SUGAR
FAT 29G44% OF CAL
15G SAT14G 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
- 20m
- Sodium
- 953mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 496mg
- Calcium
- 221mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 953MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.