Directions:
- In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
- In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
- Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
- In a skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta, along with mint, green onion, lemon juice, and enough cooking liquid for desired creaminess, tossing to coat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.81 Kcal (1695 kJ) | ||
| Calories from fat | 90.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.07g | 15% | |
|---|---|---|---|
| Cholesterol | 93.76mg | 31% | |
| Sodium | 42.74mg | 2% | |
| Potassium | 167.89mg | 4% | |
| Total Carbs | 61.66g | 21% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 15.4g | 31% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 46.8mg | 260% | |
| Calcium | 95.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 137.72 Kcal (577 kJ) | ||
| Calories from fat | 30.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 15% | |
|---|---|---|---|
| Cholesterol | 31.9mg | 31% | |
| Sodium | 14.54mg | 2% | |
| Potassium | 57.11mg | 4% | |
| Total Carbs | 20.98g | 21% | |
| Sugars | 0.1g | 1% | |
| Dietary Fiber | 0.29g | 3% | |
| Protein | 5.24g | 31% | |
| Vitamin C | 2.4mg | 12% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 15.9mg | 260% | |
| Calcium | 32.5mg | 10% | |
* 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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