Try this Pennette With Zucchini, Ricotta Salata and Fresh Herbs recipe, or contribute your own.
Suggest a better descriptionHeat 1 tablespoon of the olive oil in a large, deep skillet. Add the zucchini and garlic and cook over moderately high heat, stirring frequently, until golden and crisp-tender, about 5 minutes. Season the zucchini with salt and pepper.
In a large bowl, mix the ricotta salata with the basil, chives, mint, oregano and the remaining 3 tablespoons of olive oil. Stir in the tomatoes.
Cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta, reserving 3 tablespoons of the cooking water. Add the pasta, zucchini and reserved cooking water to the ricotta and season with salt and pepper. Toss well and serve.
FROM RECIPE OF THE DAY: JUNE 2011, , QUICK MEDITERRANEAN RECIPES FROM JOANNE WEIR
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (295g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 500 | ||
Calories from Fat: 219 (44%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 24.3g | 32 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 49.8mg | 15 % | |
Sodium 973.9mg | 34 % | |
Potassium 440.9mg | 12 % | |
Total Carbohydrate 50.7g | 15 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 46.3g | ||
Protein 16.8g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 500
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.