Delicious summer dish to bring to picnics and potlucks
Boil fusilli in salted water.
Cut zucchini into quarter rounds about ?" thick. In large skillet, saute the zucchini, garlic, and pine nuts in olive oil until the garlic is golden and zucchini is barely tender, for just a few mins. Put the zucchini into a large, wide serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice, and the other olive oil. Add black pepper and mix well.
When pasta is al dente, drain and add to pasta bowl. Toss everything and serve immediately with Parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (357g) | ||
Recipe Makes: 4 | ||
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Calories: 389 | ||
Calories from Fat: 156 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 59mg | 18 % | |
Sodium 209.8mg | 7 % | |
Potassium 828mg | 22 % | |
Total Carbohydrate 44.1g | 13 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 40.7g | ||
Protein 17.5g | 25 % | |
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: 389
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