Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb. dry penne pasta, preferably whole-wheat
- 1/4 cup olive oil, preferably extra-virgin
- 3 medium cloves garlic, minced
- 2 large shallots, finely chopped
- 4 small zucchini (1 lb.), very thinly sliced
- 8 oz. small pattypan squash, quartered (2 cups)
- 1 1/2 tsp. finely grated lemon peel
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/2 cup finely shredded fresh basil
- 1/3 cup chopped fresh chives
- 1/2 cup shaved fresh Parmesan cheese (optional)
- =
Directions
Bring large pot of lightly salted water to a boil. Add penne and stir occasionally to prevent sticking. Cook until just tender, about 10 minutes.
Meanwhile, in large deep skillet, heat oil over medium heat. Add garlic and shallots and cook, stirring, until lightly browned, 2 minutes. Add zucchini and squash and cook, stirring occasionally, until tender and golden at edges, about 6 minutes.
Drain penne, reserving 1 cup cooking water. Stir lemon peel, salt, pepper and reserved cooking water into squash mixture.
Transfer penne to large serving bowl. Add squash mixture, basil and chives and toss to combine. Sprinkle with Parmesan cheese if using and serve hot.