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Pasta With Zucchini Recipe
|Diced zucchini||3 Cup (48 tbs), unpeeled (3 to 4 medium)|
|Finely chopped green onions||3 (bits of tops)|
|Chopped peeled fresh tomatoes/Lightly drained canned sliced baby tomatoes||3 Cup (48 tbs)|
|Garlic||1 Clove (5 gm), minced (large clove)|
|Chopped fresh parsley||2 Tablespoon|
|Canned anchovy fillets||2 Ounce, chopped (1 can)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Olive oil||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Linguine/Spaghettini /other small pasta||1 Pound|
Serving size: Complete recipe
Calories 2261 Calories from Fat 668
% Daily Value*
Total Fat 81 g124.2%
Saturated Fat 37.9 g189.6%
Trans Fat 0 g
Cholesterol 315.1 mg
Sodium 3551.7 mg148%
Total Carbohydrates 293 g97.7%
Dietary Fiber 23.9 g95.5%
Sugars 27.6 g
Protein 97 g193.9%
Vitamin A 212.3% Vitamin C 316.5%
Calcium 111.6% Iron 96.6%
*Based on a 2000 Calorie diet
Put on large pot of salted water for pasta and heat to boiling.
In heavy saucepan, heat 3 tablespoons butter and the olive oil.
Add zucchini, green onion and anchovies.
Stir-fry until slightly softened, 2 or 3 minutes.
Add tomatoes, garlic and parsley.
Stir until everything is shiny.
Cook slowly, stirring frequently a few more minutes.
Everything should be just barely tender and still colorful.
Season with pepper—no salt is needed.
Cook pasta in the boiling water until al dente, drain into a colander, and shake out the moisture.
Put butter in the hot pasta cooking pot and put pasta back in it.
Toss pasta with butter and half the cheese.
Pour on the sauce and toss again, lightly, until well mixed.
Serve on warm plates and sprinkle with rest of cheese.