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Walnut Zucchini Pasta
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22 minutes
3
dairy-free
(?)
Has dairy from:
parmesan cheese
gluten-free
(?)
Has gluten from:
farfalle pasta (dry)
kid friendly
has meat
has pasta
(?)
Has pasta from:
farfalle pasta (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
farfalle pasta (dry)
parmesan cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
farfalle pasta (dry)
parmesan cheese
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 72.2% and Sodium as 59.1% (as a percentage of RDA).
 
You may need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.7% of RDA
• Calories: 37.4% of RDA
• Carbs: 24.0% of RDA
• Fat (total lipid): 72.2% of RDA
• Fiber: 40.0% of RDA
• Fructose: 2.6% of RDA
• Protein: 20.4% of RDA
• Sodium: 59.1% of RDA
• Sugar: 9.1% of RDA
• Vitamin A (IU): 20.0% of RDA
• Vitamin B6: 25.6% of RDA
• Vitamin C: 23.1% of RDA
• Iron: 7.1% of RDA
• Magnesium: 47.8% of RDA
• Manganese: 36.9% of RDA
• Niacin: 14.0% of RDA
• Potassium: 16.6% of RDA
• Zinc: 23.2% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
65.9
g
Calories
749
 
Fiber
11.2
g
Iron
1.34
mg
Protein
23.0
g
Sodium
798
mg
Sugars
2.84
g
Fat (total lipid)
44.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
8
oz
+
-
 
any type of pasta will work.
 
1
whole
+
-
 
 
2
tbsp
+
-
 
 
3
cloves
+
-
 
pressed.
 
1
dash
+
-
 
to taste.
 
1/8
tsp
+
-
 
or more to taste.
 
2
whole
+
-
 
grated and dried.
 
1/2
whole
+
-
 
juiced.
 
3/4
cups
+
-
 
finely grated.
 
1 1/2
tbsp
+
-
 
minced.
 
1 1/2
tbsp
+
-
 
minced.
 
1
cup
+
-
 
 
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PREPARATION
1.
Bring a large pot of water to a boil.
2.
As the water is coming to a boil, grate zucchini and dry with paper towels, peel and mince/press garlic, grate parmesan cheese, mince herbs.
3.
Add pasta to water with one bouillon cube. Cook according to package instructions.
4.
While pasta is cooking, add oil to a large sauté pan over medium high heat.
5.
Add garlic, red pepper flakes and black pepper – sauté for 30 seconds – stirring so garlic does not burn.
6.
Add grated zucchini to the saute pan. Continue to cook over medium high heat, stirring occasionally, for 5 minutes.
7.
Scoop up 1 cup of the pasta water and hold to the side.
8.
After cooking the zucchini for 5 minutes, add lemon juice and a few tbs of reserved pasta water to zucchini mixture. Give the zucchini a stir and continue to cook for 2 more minutes. Add herbs and sprinkle 1/4 cup of cheese onto zucchini mixture. Stir to combine.
9.
When ready, drain pasta and add to zucchini mixture.
10.
Stir to combine. Add walnuts and sprinkle remaining parmesan over the pasta and stir one last time. If the dish is really dry, add a tbs or so of reserved pasta water.
11.
Sprinkle with a little minced herbs and parmesan on top for before serving.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 749
Protein 23.0 g
Carbohydrates 65.9 g
Iron 1.34 mg
Fiber 11.2 g
Calcium 47.2 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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