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
Chronic Conditions
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Nutrition
433
22% daily value
4 servings
                                       
                                            balanced, vegetarian
     

Fat

29% 19

Saturated

36% 7

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 3

Carbs

18% 54

Carbs (net)

- 50

Fiber

15% 4

Sugars

- 8

Sugars, added

- 0

Protein

28% 14

Cholesterol

12% 35

Sodium

41% 994

Calcium

21% 208

Magnesium

21% 87

Potassium

11% 524

Iron

10% 2

Zinc

20% 2

Phosphorus

39% 270

Vitamin A

14% 123

Vitamin C

24% 21

Thiamin (B1)

13% 0

Riboflavin (B2)

17% 0

Niacin (B3)

11% 2

Vitamin B6

30% 0

Folate equivalent (total)

10% 41

Folate (food)

- 59

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

49% 7

Vitamin E

10% 2

Vitamin K

29% 35

Sugar alcohols

- 0

Water

- 1599
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