Lemon-Pignoli Zucchini Pasta

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

Ingredients

Ingredients

3
cups uncooked orecchiette (tiny disk) pasta
2
small zucchini, thinly sliced
1
pint cherry tomatoes, cut in half
Grated peel and juice of 2 lemons
1/4
cup olive oil
Salt and pepper to taste
1 1/2
cups crumbled feta cheese (6 oz)
1/2
cup chopped fresh basil leaves
1/2
cup pine nuts

Directions

Directions

  • 1 Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  • 2 Meanwhile, in large bowl, gently toss zucchini, tomatoes, lemon peel and juice, oil, salt and pepper.
  • 3 Add pasta to zucchini mixture; toss until well mixed. Add feta cheese and basil; toss again. Sprinkle with pine nuts. Serve immediately or refrigerate tightly covered up to 24 hours.

Notes










Tips

Expert Tips

Add more Mediterranean flair by tossing in some sliced kalamata olives and a can of Progresso® cannellini beans, drained.

Basil sprigs and lemon slices make a pretty garnish for this pasta salad.

Toast the pine nuts to bring out their flavor. Sprinkle nuts in ungreased heavy skillet. Cook over medium heat about 5 minutes, stirring frequently, until nuts begin to brown, then stirring constantly until golden brown.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
430mg
18%
Total Carbohydrate
63g
21%
Dietary Fiber
6g
23%
Sugars
6g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.