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Ingredients
US|METRIC
6 SERVINGS
- 3 medium zucchini (cut into ¼-inch thick triangles)
- 3 cloves garlic (peeled and pressed)
- 2 Tbsp. olive oil
- 2 Tbsp. tomato paste (or one fresh tomato, peeled, seeded and chopped)
- 1/4 tsp. black pepper
- 1/8 tsp. salt
- 1 qt. chicken stock (I like Kitchen Basics, Market District, or Kirkland Organic)
- 2 cups hot water
- 16 oz. small pasta (such as shells or orecchiette)
- 1/3 cup fresh Parmesan cheese (grated)
- 3 dashes red pepper flakes
- grated Parmesan (additional, to top each serving)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium500mg21% |
| Potassium730mg21% |
| Protein21g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber4g16% |
| Sugars10g |
| Vitamin A10% |
| Vitamin C35% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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