Lemon-Pignoli Zucchini Pasta
Brooke Lark
Created May 17, 2012
Transform curly orecchiette, vegetables and herbs into a fresh and flavorful pasta entrée.
Lemon-Pignoli Zucchini Pasta
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 9
Ingredients
- 3 cups uncooked orecchiette (tiny disk) pasta
- 2 small zucchini, thinly sliced
- 1 pint cherry tomatoes, cut in half
- Grated peel and juice of 2 lemons
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 1/2 cups crumbled feta cheese (6 oz)
- 1/2 cup chopped fresh basil leaves
- 1/2 cup pine nuts
Instructions
-
Step1Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
-
Step2Meanwhile, in large bowl, gently toss zucchini, tomatoes, lemon peel and juice, oil, salt and pepper.
-
Step3Add pasta to zucchini mixture; toss until well mixed. Add feta cheese and basil; toss again. Sprinkle with pine nuts. Serve immediately or refrigerate tightly covered up to 24 hours.
Nutrition
540
Calories
24g
Total Fat
17g
Protein
63g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 540
- Calories from Fat
- 220
- Total Fat
- 24g
- 37%
- Saturated Fat
- 7g
- 35%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 430mg
- 18%
- Potassium
- 440mg
- 13%
- Total Carbohydrate
- 63g
- 21%
- Dietary Fiber
- 6g
- 23%
- Sugars
- 6g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 20%
- 20%
- Calcium
- 20%
- 20%
- Iron
- 20%
- 20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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