Directions:
- Melt the butter in a large saute pan; add in the chopped zucchini, onions, and salt; saute over medium ehat for 10-15 minutes, until the veggies are very soft without browning; set aside to cool for 20 minutes.
- In batches, puree the zucchini-onion mixture with the parsley; return the sauce to a clean saute pan; place over low heat.
- Bring a big pot of water to a boil; add salt and then add the rigatoni; cook to al dente.
- Drain, reserving 1/2 cup of pasta water.
- Toss the pasta in the sauce, adding some of the pasta water if the sauce is too thick.
- Serve right away sprinkled with shredded zucchini and Parmigiano-Reggiano and a drizzle of olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.17 Kcal (1102 kJ) | ||
| Calories from fat | 145.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.19g | 25% | |
|---|---|---|---|
| Cholesterol | 40.71mg | 14% | |
| Sodium | 403.59mg | 17% | |
| Potassium | 961.18mg | 20% | |
| Total Carbs | 37.11g | 12% | |
| Sugars | 4.06g | 16% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 10.2g | 20% | |
| Vitamin C | 77mg | 128% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 21.2mg | 118% | |
| Calcium | 72.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 73.84 Kcal (309 kJ) | ||
| Calories from fat | 40.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 25% | |
|---|---|---|---|
| Cholesterol | 11.42mg | 14% | |
| Sodium | 113.24mg | 17% | |
| Potassium | 269.69mg | 20% | |
| Total Carbs | 10.41g | 12% | |
| Sugars | 1.14g | 16% | |
| Dietary Fiber | 1.44g | 20% | |
| Protein | 2.86g | 20% | |
| Vitamin C | 21.6mg | 128% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 5.9mg | 118% | |
| Calcium | 20.4mg | 7% | |
* 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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