Recipe Details
Ingredients
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1poundrotini pasta
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5smallzucchini, sliced
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⅓cupolive oil
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4clovesgarlic, minced
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1pinchcrushed red pepper flakes
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⅓cupchopped fresh parsley
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½cupgrated Parmesan cheese
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salt and pepper to taste
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain.
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Fill a medium saucepan with lightly salted water. Add zucchini and bring to a boil; cook until zucchini is tender, about 10 minutes. Drain.
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Heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes in hot oil until fragrant. Add zucchini and parsley. Cook, stirring occasionally, for 5 to 10 minutes.
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Add pasta and toss until well combined. Sprinkle with cheese. Season with salt and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories320 | |
| % Daily Value * | |
| Total Fat 12g |
15% |
| Saturated Fat 2g |
12% |
| Cholesterol 4mg |
1% |
| Sodium 89mg |
4% |
| Total Carbohydrate 45g |
16% |
| Dietary Fiber 3g |
10% |
| Total Sugars 3g |
|
| Protein 11g |
21% |
| Vitamin C 16mg |
18% |
| Calcium 85mg |
7% |
| Iron 2mg |
12% |
| Potassium 328mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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