Directions:
- In a large saucepan filled with water, cook pasta until tender but still firm, 6-8 minutes.
- Meanwhile, in a medium frying pan, heat olie oil over medium high heat. Cook carrot and garlic, stirring often, until lightly browned, 1-2 minutes.
- Add zucchini and cook until limp, 2-3 minutes.
- Add half-and-half and cayenne. Cook until sauce is heated through, about 3 minutes.
- Drain pasta. Transfer to a serving bowl and toss with pesto. Add walnut pieces and sauce. Serve hot with Parmesan on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 733.85 Kcal (3072 kJ) | ||
| Calories from fat | 358.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.79g | 61% | |
|---|---|---|---|
| Cholesterol | 41.91mg | 14% | |
| Sodium | 538.94mg | 22% | |
| Potassium | 343.97mg | 7% | |
| Total Carbs | 82.95g | 28% | |
| Sugars | 16.66g | 67% | |
| Dietary Fiber | 6.2g | 25% | |
| Protein | 15.14g | 30% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.7mg | 15% | |
| Calcium | 352.5mg | 35% | |
| Amount Per 100 g | |||
| Calories | 305.57 Kcal (1279 kJ) | ||
| Calories from fat | 149.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.57g | 61% | |
|---|---|---|---|
| Cholesterol | 17.45mg | 14% | |
| Sodium | 224.41mg | 22% | |
| Potassium | 143.23mg | 7% | |
| Total Carbs | 34.54g | 28% | |
| Sugars | 6.94g | 67% | |
| Dietary Fiber | 2.58g | 25% | |
| Protein | 6.31g | 30% | |
| Vitamin C | 2.1mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.1mg | 15% | |
| Calcium | 146.8mg | 35% | |
* 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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