Zucchini with Farfalle Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
Main Ingredient

Ingredients

 Light olive oil5 Tablespoon
 Zucchini5 Small, cut into sticks about 1 1/2 inches long
 Onions2 Large, minced
 Garlic1 Clove (5 gm), minced
 Whipping cream2⁄3 Cup (10.67 tbs)
 Farfalle1 Pound, cooked al dente
 Freshly grated imported parmesan cheese1⁄2 Cup (8 tbs)
 Salt To Taste
 Freshly ground pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3566 Calories from Fat 1394

% Daily Value*

Total Fat 156 g239.9%

Saturated Fat 57 g285.2%

Trans Fat 0 g

Cholesterol 275.8 mg

Sodium 1488.3 mg62%

Total Carbohydrates 425 g141.7%

Dietary Fiber 35.2 g140.9%

Sugars 64.9 g

Protein 96 g192.7%

Vitamin A 35.8% Vitamin C 292.4%

Calcium 105.1% Iron 73.9%

*Based on a 2000 Calorie diet

Directions

Heat oil in large nonaluminum skillet over medium-high heat.
Add zucchini and saute quickly until golden.
Remove with slotted spoon and set aside.
Add onion and saute until golden.
Add garlic and cook an additional minute.
Stir in cream, increase heat and boil until sauce is reduced by 1/3 Add noodles, zucchini, 1/2 cup Parmesan, salt and pepper to taste and toss thoroughly until heated through.
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