Well Plated · by Erin Clarke★ 4.8 (33)
Zucchini Pasta
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 17%
CARBS 18G37% OF CAL
4G FIBER4G OTHER10G TOTAL SUGAR
FAT 11G49% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini noodles toss with a bright lemon and Parmesan pan sauce studded with cherry tomatoes and basil. A light, fresh pasta dish ready in 25 minutes.
mainitalianpasta🍳 skilletgluten freevegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds zucchini (about 4 medium)
- 1/4 cup freshly squeezed lemon juice (about 1 medium lemon)
- 2 teaspoons cornstarch
- 2 tablespoons unsalted butter
- 1 small shallot (finely chopped)
- 3 cloves minced garlic
- 1 pint cherry tomatoes (halved)
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese (plus additional for serving)
- 1/2 cup packed fresh basil leaves (roughly chopped)
- Kosher salt
- Ground black pepper
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 17%
CARBS 18G37% OF CAL
4G FIBER4G OTHER10G TOTAL SUGAR
FAT 11G49% OF CAL
6G SAT4G 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
- 10m
- Sodium
- 708mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 593mg
- Calcium
- 194mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 708MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.