Fresh Pasta and Zucchini with Ricotta Salata

Health score
14%
Fresh Pasta and Zucchini with Ricotta Salata
15 min.
6
393kcal

Suggestions


If you're craving a light yet satisfying dish, this Fresh Pasta and Zucchini with Ricotta Salata is the perfect choice! It's a delicious blend of flavors, with the earthy zucchini, fresh mint, and tangy lemon creating a refreshing bite that will leave you coming back for more. The ricotta salata adds a creamy, slightly salty touch that perfectly complements the nutty crunch of toasted pine nuts or pistachios. Whether you're looking for a side dish to pair with your favorite protein or a main course that feels both light and indulgent, this recipe has you covered. It's quick to prepare, ready in just 15 minutes, and boasts a well-balanced mix of carbs, protein, and healthy fats. With its fresh ingredients and bright flavors, it’s a dish that will transport you to a sun-soaked Mediterranean terrace with every bite. The combination of fresh pasta and crisp zucchini is sure to win over even the pickiest eaters, making it an ideal meal for family dinners, lunch breaks, or a cozy evening at home. Plus, the recipe is easily customizable with different types of nuts or even adding grilled chicken for an extra protein boost. Ready to enjoy something fresh and vibrant? This dish will make any meal feel like a celebration of spring and summer!

Ingredients

  • tablespoon olive oil extra virgin 
  • pound fettuccine barilla fresh
  • tablespoons mint leaves fresh chopped
  • tablespoons juice of lemon fresh
  • teaspoon lemon zest 
  • 0.3 cup sunflower seeds such as pine nuts, sunflower seeds, or pistachios toasted
  • ounces pecorino crumbled
  • 0.5 teaspoon salt 
  • pound zucchini 

Equipment

  • bowl
  • pot
  • peeler

Directions

  1. Bring a large pot of salted water to boil over high heat.
  2. Meanwhile, cut zucchini into thin strips with a vegetable peeler; set aside.
  3. Combine mint and next 5 ingredients in a small bowl; set aside.
  4. Cook pasta in boiling water according to package directions, adding zucchini during last minute of cooking time.
  5. Drain and transfer to a large serving bowl.
  6. Stir in mint mixture, tossing to combine.
  7. Sprinkle with nuts.

Nutrition Facts

Calories393kcal
Protein15.14%
Fat25.6%
Carbs59.26%

Properties

Glycemic Index
17.67
Glycemic Load
23.13
Inflammation Score
-6
Nutrition Score
18.04608706806%

Flavonoids

Eriodictyol
1.14mg
Hesperetin
1.34mg
Naringenin
0.1mg
Apigenin
0.14mg
Luteolin
0.32mg
Quercetin
0.53mg

Nutrients percent of daily need

Calories:392.83kcal
19.64%
Fat:11.3g
17.39%
Saturated Fat:3.1g
19.4%
Carbohydrates:58.86g
19.62%
Net Carbohydrates:54.88g
19.95%
Sugar:3.71g
4.12%
Cholesterol:73.14mg
24.38%
Sodium:233.01mg
10.13%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.03g
30.07%
Selenium:65.43µg
93.48%
Manganese:0.92mg
46.05%
Phosphorus:280.1mg
28.01%
Vitamin C:17.74mg
21.5%
Magnesium:80.18mg
20.05%
Copper:0.38mg
18.95%
Vitamin B6:0.38mg
18.85%
Vitamin E:2.7mg
18.02%
Vitamin B1:0.25mg
16.78%
Fiber:3.99g
15.95%
Folate:59.4µg
14.85%
Zinc:2.22mg
14.83%
Potassium:460.18mg
13.15%
Iron:2.23mg
12.4%
Vitamin B3:2.46mg
12.32%
Vitamin B2:0.2mg
11.99%
Vitamin B5:0.97mg
9.66%
Calcium:89.15mg
8.91%
Vitamin A:391.78IU
7.84%
Vitamin K:5.24µg
4.99%
Vitamin B12:0.28µg
4.72%
Vitamin D:0.26µg
1.76%
Source:My Recipes