Try this Creamy Rotini with Zucchini, Tomato, and Red Pepper recipe, or contribute your own.
Suggest a better descriptionBring an 8-quart pot of well-salted water to a boil over high heat.
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.
Meanwhile, boil the pasta according to package directions until al dente.
Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 601 | ||
Calories from Fat: 242 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 164.3mg | 51 % | |
Sodium 103.9mg | 4 % | |
Potassium 804.5mg | 21 % | |
Total Carbohydrate 75.2g | 22 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 71.7g | ||
Protein 16.6g | 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: 601
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