zucchini and almond pasta salad
And so, we’ve finally fled the coop. We headed out last weekend to a house we’ve rented (with enough spare bedrooms for grandparents to come and catch up with their , because we are , friends, absolutely brilliant) and I’m dispatching from the beach this week. I’ve already had a dinner with friends that involved of broiled cheese, several tastes of local wines, watched the sunset, had my first and second full night’s sleep in weeks, and now with the promise of Dunkin Donuts coffee and freckles in my near future, I have totally arrived.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Salad | 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 1/2 pounds zucchini (2 to 3, depending on size), halved lenthwise and very thinly sliced
- 1 teaspoon salt
- 1 1/2 ounces parmesan or pecorino romano cheese, thinly sliced on a mandoline or with a peeler
- 1/2 cup slivered almonds, well-toasted and cooled (300 degree oven for 7 to 10 minutes, tossing occasionally, usually works)
- 1/2 pound pasta of your choice (I like the extra bite of whole wheat pasta in pasta salads), cooked, drained and cooled
- 5 tablespoons olive oil
- Juice of one lemon
- Freshly ground black pepper