Summer Zucchini Tuscan Pasta
20 mins (prep 10, cooking 10)
11 ingredients
6 servings
This recipe came together by chance. Lauren was given (many) zucchini from her co-worker's garden, and I made Dipping Oil - Rosemary Garlic for the Vegetarian swap, and had a lot left over! This took 15-20 minutes to make and it was delicious. Please note, the flavored oil was made ahead of time, and allowed to sit and let the flavors mix. Please also note that the recipe for the flavored oil below, is for one FULL batch of the oil. I proably only use about 1/2 cup flavored oil in TOTAL for this recipe. Nutrition info. probably does not reflect that.

Categories:  pasta,-rice-and-grains , italian , seasonal , quick , pasta , one-dish-meal , time-to-make , vegan , <-30-mins , european , easy , main-dish , summer , vegetarian , squash , vegetable ,
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Serving Size (47.56 g)
Servings 6
Amount per Serving
Calories 352.22 Calories from Fat 355.05
% Daily Value *
Total Fat 39.45g 364.15%
Saturated Fat 5.45g 163.43%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 195.32mg 48.83%
Total Carbohydrate 0.8g 1.6%
Dietary Fiber 0.09 g 2.06%
Sugars 0.1 g %
Protein 0.16g 1.97%
Vitamin A 158.85IU% Vitamin C 4.53mg%
Calcium 4.41mg% Iron 0.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small shell pasta, fresh ground pepper, fresh rosemary, diced tomatoes with juice, cannellini beans, salt and pepper