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Ingredients
US|METRIC
4 SERVINGS
- 1 medium zucchini
- 1 yellow squash (medium)
- 1/2 lb. pasta (uncooked)
- 1/2 red onion (thinly sliced)
- 1/3 cup heavy cream
- 1/3 cup white wine
- 3/4 salt (teaspon)
- 1/2 tsp. black pepper
- 1/2 cup chopped parsley (freshly)
- 1/4 cup lemon zest
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Directions
- Shave squashes using peeler. Place at the bottom of colander.
- Undercook pasta by 2 minutes. Add red onions and finish cooking. Drain pasta and red onion over the squashes.
- Add heavy cream and wine in to pan. Bring to boil then reduce to medium. Add pasta, squashes, and red onion. Toss ingredients are coated by the sauce well.
- Add salt, pepper, parsley, and lemon zest. Toss ingredients until mixed well. Serve with parsley leaves on top.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium170mg7% |
| Potassium590mg17% |
| Protein10g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A25% |
| Vitamin C70% |
| Calcium8% |
| Iron10% |
* 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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