Directions:
- Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
- Heat the oil in a medium skillet over medium-high heat.
- Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.
- Stir in the garlic and cook 1 minute more.
- Add all but 2 tablespoons of the cheese to the pasta.
- Add the reserved pasta water, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until creamy.
- Serve the pasta topped with the zucchini, lemon zest, and the remaining cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 551.73 Kcal (2310 kJ) | ||
| Calories from fat | 192.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.37g | 33% | |
|---|---|---|---|
| Cholesterol | 57.41mg | 19% | |
| Sodium | 213.6mg | 9% | |
| Potassium | 543.81mg | 12% | |
| Total Carbs | 64.88g | 22% | |
| Sugars | 2.56g | 10% | |
| Dietary Fiber | 6.25g | 25% | |
| Protein | 27.69g | 55% | |
| Vitamin C | 38.8mg | 65% | |
| Iron | 3.7mg | 21% | |
| Calcium | 427mg | 43% | |
| Amount Per 100 g | |||
| Calories | 222.77 Kcal (933 kJ) | ||
| Calories from fat | 77.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 33% | |
|---|---|---|---|
| Cholesterol | 23.18mg | 19% | |
| Sodium | 86.25mg | 9% | |
| Potassium | 219.58mg | 12% | |
| Total Carbs | 26.2g | 22% | |
| Sugars | 1.03g | 10% | |
| Dietary Fiber | 2.52g | 25% | |
| Protein | 11.18g | 55% | |
| Vitamin C | 15.7mg | 65% | |
| Iron | 1.5mg | 21% | |
| Calcium | 172.4mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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