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Nutrition Facts
Serving Size 1 (346g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup pecorino cheese
Calories 478
Calories from Fat 85		(17%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 19mg		0%
Potassium 833mg		23%
Total Carbohydrate 92.8g		30%
	Dietary Fiber 14.4g	57%
	Sugars 5.1g
Protein 10.4g		20%
detailed view... how is this calculated?

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Zucchini and Penne Toss

Recipe #152814 | 50 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Lori Mama
Jan 23, 2006

This is adapted from Canadian Living Fast Fix Five Ingredient cookbook.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons oil
1/4 teaspoon pepper
salt
4 garlic cloves, slivered
1 teaspoon Italian herb seasoning
1 red bell pepper
1 orange bell pepper, chopped
3 zucchini, coarsly grated
1/2 cup pecorino cheese or asiago cheese or parmesan cheese or feta, grated
4 cups penne pasta, cooked

Directions

1
Over medium heat, saute the garlic along with the herb seasoning and pepper in the oil for 4 minutes.
2
Add the peppers and saute another 4 minutes stirring occasionally.
3
Increase heat to medium high, add the shredded zucchini and saute until heated through.
4
Season with salt to taste.
5
Toss the mixture with the warm pasta and cheese of choice.
6
Serve warm or cold.
7
Note: If using Feta it does not need to be grated just crumbled to the size you like.

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Featured Reviews for This Recipe

From: Boomette

On Aug 28, 2008

This recipe taste great. It reminds me of primavera pasta. But we found that a sauce with be good with it. Maybe alfredo sauce or a white sauce. I used 1 red and 1 green bell pepper. On mine, I put mozzarella cheese. And DH used parmesan. Thanks Lori. Made for Holiday tag.

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From: Amanda Beth

On Jul 23, 2008

Great recipe! Made tonight for lunch tomorrow. It was so good warm. I know it will be just as good cold. I adapted this to what I had on hand, so it was a real budget stretcher. I used one green pepper and one zucchini. I'm out of garlic (crazy) so I used only Italian seasoning and lots of pepper. I also used parm-in-a-can, and still it was wonderful! Thanks for a great lunch; I will really enjoy it tomorrow.

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From: lucid501

On May 22, 2006

This was wonderful! I used a yellow pepper instead of red, but otherwise made as written. I used parmesan cheese but then threw some feta in too and it was so yummy. We will definately be making this again--its a great summertime dish, and would make a good cold pasta salad to bring to a cookout or picnic. Thanks for posting!

2 people found this review helpful

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From: Debbb

On Apr 30, 2006

This is soooo good!! I am a vegetable-lover so I could have eaten a big bowl of this for dinner. But, to please my meat-eatin' hubby, I served warm with some baked chicken. The flavours in this recipe are wonderful together & the visual effect is stunning! I can imagine that this would go quickly at a potluck BBQ.

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