12 Ingredients
  • 4 teaspoons extra-virgin olive oil, divided
  • 2 1/2 cups (1/4-inch-thick) slices small zucchini (about 3/4 pound)
  • 1 cup packed basil leaves
  • 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
  • 2 tablespoons pine nuts, toasted
  • 4 garlic cloves, chopped
  • 2 cups chopped Vidalia or other sweet onion (about 1 large)
  • 6 quarts water
  • 1 3/4 teaspoons kosher salt, divided
  • 8 ounces uncooked penne pasta
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon freshly ground black pepper
Nutrition
246
12% daily value
8 servings
                                       
                                            vegetarian
     

Fat

20% 13

Saturated

27% 5

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

9% 27

Carbs (net)

- 25

Fiber

8% 2

Sugars

- 4

Sugars, added

- 0

Protein

14% 7

Cholesterol

10% 30

Sodium

21% 499

Calcium

23% 233

Magnesium

10% 43

Potassium

6% 272

Iron

5% 1

Zinc

10% 1

Phosphorus

19% 130

Vitamin A

3% 31

Vitamin C

12% 11

Thiamin (B1)

6% 0

Riboflavin (B2)

8% 0

Niacin (B3)

5% 1

Vitamin B6

15% 0

Folate equivalent (total)

5% 20

Folate (food)

- 29

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

5% 1

Vitamin K

15% 17
Comments
 
×