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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (263g) Recipe makes 2 servings |
||
| Calories 437 | ||
| Calories from Fat 265 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.5g | 45% | |
| Saturated Fat 4.8g | 23% | |
| Monounsaturated Fat 20.4g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 121mg | 5% | |
| Potassium 386mg | 11% | |
| Total Carbohydrate 39.7g | 13% | |
| Dietary Fiber 7.7g | 30% | |
| Sugars 3.6g | ||
| Protein 6.3g | 12% | |
Zucchini Carrot and Parmesan Sauce
Recipe #335095 |
20 min |
10 min prep
By: dicentra
Nov 4, 2008
From 365 Ways to Cook Pasta
SERVES 2 -4
Ingredients
- 1/4 cup olive oil
- 1 cup shredded carrot
- 1 cup shredded zucchini
- 1 garlic clove, crushed
- 2 tablespoons grated parmesan cheese
- 8 ounces cooked pasta (rotelle, fusilli)
Directions
1
Heat the oil over low in a medium skillet.2
Stir in the carrot, zucchini and garlic; stirring, 3 minutes.3
Toss hot pasta with the sauce. Serve with the cheese.
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- Course > Main Dish
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- Main Ingredient > Vegetables > Carrots
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- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Number of Servings > For 1 or 2
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
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