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Penne with Zucchini and Parmesan
| Penne with Zucchini and Parmesan |
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| 1 lb |
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Penne, Mostaccioli or other medium pasta shape, uncooked |
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| 1 lb |
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medium zucchini |
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| 2 Tbs |
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butter or margarine |
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| 1 Tbs |
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olive or vegetable oil |
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| 1 |
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large clove garlic, minced |
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| 1/4 tsp |
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hot red pepper flakes or to taste |
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| 2/3 cup |
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freshly grated Parmesan cheese |
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Grated Parmesan cheese to taste |
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| 1 |
Cook pasta according to package directions. While pasta is cooking, grate zucchini. |
| 2 |
Heat butter and oil together in large skillet until mixture begins to bubble. Add grated zucchini and cook about 3 minutes. Add garlic and cook 1 more minute, stirring constantly. Stir in hot pepper flakes and 2/3 cup of grated Parmesan cheese. Heat 1 minute more. |
| 3 |
When pasta is done, drain well. Toss skillet mixture with pasta. Top with additional Parmesan, if desired. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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812.00 |
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| Calories From Fat (19%) |
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154.33 |
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% Daily Value |
| Total Fat 17.00g |
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26% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 77.00mg |
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3% |
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| Carbohydrates 133.00g |
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44% |
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| Net Carbohydrates 133.00g |
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| Protein 30.00g |
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60% |
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| Recipe Type |
| Main Dish, Pasta, Vegetarian |
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Source: Living Cookbook from Radium Technologies, Inc.
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