Zucchini Pasta
Recipe: #21094
September 26, 2015
Categories:
"I whipped this up tonight, trying to use some of the zucchini from our garden. I also threw in some leftover chicken and made a complete meal! Quick and easy!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (355.2 g)
- Calories 822.1
- Total Fat - 46.6 g
- Saturated Fat - 24.4 g
- Cholesterol - 140.5 mg
- Sodium - 1671.1 mg
- Total Carbohydrate - 43.7 g
- Dietary Fiber - 4.8 g
- Sugars - 3.6 g
- Protein - 57 g
- Calcium - 1680.2 mg
- Iron - 2.1 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Step 2
Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender.
Step 3
Stir the chicken broth into the skillet, and cook 5 minutes, until heated through. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes. Serve over the cooked pasta, and top with fresh basil and Parmesan cheese.
Tips
No special items needed.
0 Reviews
You'll Also Love
