Campanelle With Zucchini And Mint Recipe

Name: Campanelle With Zucchini And Mint Recipe
Yield: 4
Cuisine: Italian

Recipe By Martha Stewart

Ready in just half an hour, this easy weeknight pasta calls for cooking rounds of zucchini until tender and golden, then tossing with garlic, red-pepper flakes, kalamata olives, and lemon juice to make a bright, briny sauce. Ricotta salata and fresh mint serve as the perfect finishing touches.

4.3

11 Rating -

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Ingredients for Campanelle With Zucchini And Mint Recipe

1/4 pound Campanelle or other short pasta
As required Coarse salt
0.06 cup Extra Virgin Olive Oil, Plus More For Drizzling
0.06 inch 2 medium zucchini, sliced into rounds
1/2 tablespoon Minced Garlic
0.06 teaspoon Red pepper flakes, plus more for serving
0.08 cup Sliced pitted kalamata olives
1/2 tablespoon Fresh lemon juice

Nutrition
value

500

calories per serving

30 g Fat15 g Protein87 g Carbs4 g FiberOther

Current Totals

Fat
30g
Protein
15g
Carbs
87g
Fiber
4g

MacroNutrients

Carbs
87g
Protein
15g
Fiber
4g

Fats

Fat
30g

Vitamins & Minerals

Calcium
27mg
Iron
2mg
Vitamin A
2mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
2mg
Vitamin B6
< 1mg
Vitamin B9
7mcg
Vitamin B12
0mcg
Vitamin C
5mg
Vitamin E
4mg
Copper
< 1mcg
Magnesium
63mg
Manganese
< 1mg
Phosphorus
223mg
Selenium
< 1mcg
Zinc
2mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Martha Stewart