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Lemon-Pignoli Zucchini Pasta

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

Transform curly orecchiette, vegetables and herbs into a fresh and flavorful pasta entrée.

Brooke McClay Recipe by Brooke McClay
May 17, 2012

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

  • 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.

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 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
0%
Cholesterol
25mg
8%
Sodium
430mg
18%
Total Carbohydrate
63g
21%
Dietary Fiber
6g
23%
Sugars
6g
6%
Protein
17g
17%
% 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.

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