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Name: Zucchini and Carrot Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 box Pasta cooked; 4 tablespoon Olive oil; 2 tablespoon Butter; 1 1/2 tablespoons garlic minced; 2 medium Zucchini julienned; 1 medium Carrot julienned; 6 cups Heavy cream; 3/4 cup Parmesan cheese grated; 1/2 cup Fresh Cilantro chopped; Salt; Black pepper

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INGREDIENTS

1 box Pasta ; cooked
4 tablespoon Olive oil
2 tablespoon Butter
1 1/2 tablespoons garlic ; minced
2 medium Zucchini ; julienned
1 medium Carrot ; julienned
6 cups Heavy cream
3/4 cup Parmesan cheese ; grated
1/2 cup Fresh Cilantro ; chopped
Salt
Black pepper

INSTRUCTIONS

For the pasta: Cook the fusilli pasta according to package instructions. Drain.

Meanwhile, in a large saucepan, heat the olive oil and butter over medium-high heat. Cook the garlic for 1 minute without browning, and then add the zucchini and carrots. Cook for 2 to 3 minutes, stirring occasionally. Add the drained pasta and cook for another minute. Add the heavy cream, bring to a boil, reduce to a simmer and cook for 3 to 5 minutes. Just before serving, add the cilantro, Parmesan and season with salt and pepper.

NOTES

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Nutrition

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Serving Size: 1 Serving (1607g)
Recipe Makes: 1 Servings

Calories: 4173
Calories from Fat: 3008 (72%)

Amt Per Serving		% DV

	Total Fat 334.2g	446 %
	Saturated Fat 189.5g	948 %
	Monounsaturated Fat 107.1g
	Polyunsanturated Fat 17.9g
Cholesterol 1329.1mg		409 %
Sodium 912.8mg		31 %
Potassium 2435.3mg		64 %
Total Carbohydrate 239.4g		70 %
	Dietary Fiber 5.9g	24 %
	Sugars, other 233.5g
Protein 68.8g		98 %
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.

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Calories per serving: 4173

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