Lemon-Pignoli Zucchini Pasta

Vegetarian
Health score
32%
Lemon-Pignoli Zucchini Pasta
30 min.
6
393kcal

Suggestions


Indulge in the vibrant flavors of summer with our delightful Lemon-Pignoli Zucchini Pasta! This vegetarian dish is not only a feast for the eyes but also a celebration of fresh ingredients that come together in a symphony of taste. Perfectly cooked orecchiette pasta serves as the base, providing a delightful texture that pairs beautifully with the tender slices of zucchini and juicy cherry tomatoes.

The zesty brightness of lemon peel and juice elevates the dish, infusing it with a refreshing tang that dances on your palate. Drizzled with high-quality olive oil, this pasta dish is a harmonious blend of flavors that will leave you craving more. The addition of crumbled feta cheese adds a creamy richness, while fresh basil leaves bring an aromatic touch that enhances every bite.

To top it all off, a sprinkle of crunchy pine nuts adds a delightful contrast, making this dish not only delicious but also satisfying. Whether you're serving it as a side dish, antipasti, or a light starter, this Lemon-Pignoli Zucchini Pasta is sure to impress your family and friends. Ready in just 30 minutes, it’s the perfect solution for a quick weeknight dinner or a charming gathering. Enjoy the taste of summer in every forkful!

Ingredients

  • cups orecchiette uncooked (tiny disk)
  • small zucchini thinly sliced
  • pint cherry tomatoes cut in half
  •  juice of lemon grated
  • 0.3 cup olive oil 
  • serving salt and pepper to taste
  • oz feta cheese crumbled
  • 0.5 cup basil fresh chopped
  • 0.5 cup pinenuts 

Equipment

  • bowl

Directions

  1. Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  2. Meanwhile, in large bowl, gently toss zucchini, tomatoes, lemon peel and juice, oil, salt and pepper.
  3. Add pasta to zucchini mixture; toss until well mixed.
  4. Add feta cheese and basil; toss again.
  5. Sprinkle with pine nuts.
  6. Serve immediately or refrigerate tightly covered up to 24 hours.

Nutrition Facts

Calories393kcal
Protein11.71%
Fat52.8%
Carbs35.49%

Properties

Glycemic Index
25.67
Glycemic Load
11.69
Inflammation Score
-7
Nutrition Score
18.363913193993%

Flavonoids

Eriodictyol
0.49mg
Hesperetin
1.45mg
Naringenin
0.14mg
Apigenin
0.01mg
Luteolin
0.02mg
Kaempferol
0.01mg
Myricetin
0.01mg
Quercetin
0.85mg

Nutrients percent of daily need

Calories:393.07kcal
19.65%
Fat:23.61g
36.32%
Saturated Fat:5.72g
35.73%
Carbohydrates:35.7g
11.9%
Net Carbohydrates:33.08g
12.03%
Sugar:4.61g
5.12%
Cholesterol:25.23mg
8.41%
Sodium:370.14mg
16.09%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.78g
23.56%
Manganese:1.52mg
75.94%
Selenium:28.52µg
40.74%
Vitamin C:29.34mg
35.57%
Phosphorus:270.05mg
27%
Vitamin K:24.23µg
23.08%
Vitamin B2:0.34mg
20.27%
Vitamin E:2.96mg
19.72%
Copper:0.36mg
17.76%
Magnesium:69.56mg
17.39%
Calcium:168.66mg
16.87%
Vitamin B6:0.32mg
15.91%
Zinc:2.33mg
15.52%
Vitamin A:693.3IU
13.87%
Potassium:459.24mg
13.12%
Iron:2.1mg
11.65%
Vitamin B1:0.17mg
11.17%
Folate:42.7µg
10.67%
Fiber:2.62g
10.49%
Vitamin B3:2.04mg
10.18%
Vitamin B12:0.48µg
7.99%
Vitamin B5:0.67mg
6.7%