Penne Puttanesca Recipe

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Ingredients:

Serving

2 zucchini , sliced into half moon shapes
2 garlic cloves, minced
16 basil leaves , torn
1 (14 1/2 oz) can diced tomatoes, in their liquid
2 tbsp capers, rinsed and drained
1/2 cup small black olives
1/2 of a lemon , juice of
1/2 cup extra virgin olive oil
coarse kosher salt
1 lb penne rigate
2 tsp crushed red pepper flakes
fresh ground black pepper

Directions:

In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). Place in refrigerator while pasta cooks.
Meanwhile, bring 6 quarts of water to a boil in a large pot. Salt the water and add penne rigate.Cook for 12 minutes, or until al dente.
Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
Stir gently to combine all ingredients and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	256.33 Kcal (1073 kJ)
Calories from fat	123.35 Kcal
		% Daily Value*
Total Fat	13.71g	21%
Sodium	56.49mg	2%
Potassium	30.84mg	1%
Total Carbs	29.6g	10%
Sugars	1.74g	7%
Dietary Fiber	3.79g	15%
Protein	5.29g	11%
Vitamin C	4.3mg	7%
Iron	1.6mg	9%
Calcium	11.4mg	1%

Amount Per 100 g
Calories	334.39 Kcal (1400 kJ)
Calories from fat	160.91 Kcal
		% Daily Value*
Total Fat	17.88g	21%
Sodium	73.7mg	2%
Potassium	40.23mg	1%
Total Carbs	38.62g	10%
Sugars	2.27g	7%
Dietary Fiber	4.94g	15%
Protein	6.9g	11%
Vitamin C	5.6mg	7%
Iron	2.1mg	9%
Calcium	14.9mg	1%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.5

Points
7

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free,
high fiber

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