Yummy simple dish...
Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes. Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 C. Parmesan over the top, and toss. Garnish with remaining Parmesan to serve.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 6 | ||
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Calories: 444 | ||
Calories from Fat: 203 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 65mg | 20 % | |
Sodium 164mg | 6 % | |
Potassium 462.4mg | 12 % | |
Total Carbohydrate 47.7g | 14 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 46.3g | ||
Protein 13.8g | 20 % | |
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: 444
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