Gnocchetti Pasta with Zucchini
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
361
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 18.13 g | (19 %) | ||
| Fat | 25.76 g | (22 %) | ||
| Carbohydrates | 15.23 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.15 g | (4 %) |
more nutritional values
| Vitamin A | 219.55 mg | (27,444 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 1.59 mg | (13 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 44.66 μg | (15 %) | ||
| Pantothenic acid | 0.32 mg | (5 %) | ||
| Vitamin B₁₂ | 0.55 μg | (18 %) | ||
| Vitamin C | 24.2 mg | (25 %) | ||
| Potassium | 439.39 mg | (11 %) | ||
| Calcium | 442.65 mg | (44 %) | ||
| Magnesium | 44.85 mg | (15 %) | ||
| Iron | 1.62 mg | (11 %) | ||
| Zinc | 1.87 mg | (23 %) | ||
| Saturated fatty acids | 8.95 g | |||
| Cholesterol | 95.24 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Zucchini (with flowers)
- 500 grams Gnocchetti
- salt
- 1 garlic clove
- 2 Tbsps olive oil
- 2 Tbsps freshly cut Basil
- 1 Tbsp lemon juice
- peppers
- 50 grams freshly grated Parmesan
Preparation steps
1.
Separate the flowers from the zucchini. Rinse the flowers gently and pat dry. Open the flowers and carefully remove the pistils and the stamens. Rinse the zucchini and slice lengthwise into long strips.
2.
Cook the pasta in boiling salted water until al dente.
3.
Peel and finely chop the garlic. Heat the oil in a skillet. Add the zucchini slices and garlic, and cook until the garlic is fragrant, about 1-2 minutes. Add the zucchini flowers and basil, and season with the lemon juice, and salt and pepper to taste. Drain the pasta and reserve some pasta water. Add the drained pasta to the zucchini and toss until coated, adding pasta water as needed. Serve with Parmesan cheese.
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