Zucchini Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh zucchini and pasta in a creamy Parmesan sauce with butter-roasted pine nuts and a squeeze of lemon. A light yet luxurious dish that celebrates simple, quality ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 Tablespoons Butter
- ½ Cup Pine Nuts
- 3 Cups Dried Penne Pasta
- 1 Tablespoon Salt
- 3 Garlic Cloves (finely diced)
- 1 Shallot (finely diced)
- 1 ½ Zucchinis (sliced ¾ inch thick)
- 1 Cup Heavy Cream
- ½ Cup Pasta Water (reserved)
- ½ Cup Parmesan Cheese (grated)
- ¼ Cup Lemon Juice
- 2 teaspoons Red Pepper Flakes
- 2 teaspoons Black Pepper
- 1 teaspoon Salt
- 1 Tablespoon Parsley (Fresh or dried)
At a glance
PER SERVING · TIME 33M
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
- 23m
- Sodium
- 2732mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 628mg
- Calcium
- 277mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2732MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.