print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Pasta with Zucchini and Cheese

0
Average: 0 (0 votes)
(0 votes)
Pasta with Zucchini and Cheese
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
654
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie654 kcal(31 %)
Protein24.57 g(25 %)
Fat17.07 g(15 %)
Carbohydrates98.33 g(66 %)
Sugar added0 g(0 %)
Roughage0.55 g(2 %)
Vitamin A76.13 mg(9,516 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.14 mg(1 %)
Vitamin B₁1.06 mg(106 %)
Vitamin B₂0.69 mg(63 %)
Niacin8.63 mg(72 %)
Vitamin B₆0.13 mg(9 %)
Folate289.88 μg(97 %)
Pantothenic acid0.21 mg(4 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C10.21 mg(11 %)
Potassium365.37 mg(9 %)
Calcium255.02 mg(26 %)
Magnesium91.16 mg(30 %)
Iron4.67 mg(31 %)
Zinc2.21 mg(28 %)
Saturated fatty acids4.88 g
Cholesterol12.08 mg
Author of this recipe:

Ingredients

for
4
Ingredients
18 ounces
3 tablespoons
1
zucchini (cut into ribbons)
2
Garlic cloves (chopped)
cup
½ cup
Parmesan cheese (freshly grated)
1 bunch
freshly ground peppers

Preparation steps

1.
Cook the pasta in boiling, salted water until al dente, according to the instructions on the packet.
2.
Heat the oil in a large saucepan and fry the courgette and garlic with a pinch of salt. Pour in the white wine and leave to reduce for a few minutes.
3.
Drain the pasta. Add to the courgettes and toss. Season with salt and pepper and arrange on warmed plates. Serve with a little grated parmesan and freshly picked basil.