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
492
25% daily value
4 servings
                                       
                                            vegetarian
     

Fat

39% 25

Saturated

54% 11

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 3

Carbs

18% 54

Carbs (net)

- 50

Fiber

15% 4

Sugars

- 9

Sugars, added

- 0

Protein

29% 14

Cholesterol

20% 59

Sodium

42% 999

Calcium

47% 465

Magnesium

21% 86

Potassium

12% 544

Iron

10% 2

Zinc

20% 2

Phosphorus

37% 261

Vitamin A

7% 62

Vitamin C

23% 21

Thiamin (B1)

12% 0

Riboflavin (B2)

16% 0

Niacin (B3)

11% 2

Vitamin B6

29% 0

Folate equivalent (total)

10% 40

Folate (food)

- 58

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

1% 0

Vitamin E

9% 1

Vitamin K

29% 35
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