Lemon-Pignoli Zucchini Pasta

Lemon-Pignoli Zucchini Pasta

Blogger Brooke McLay from Cheeky Kitchen creates a quick, delectable pasta salad with zucchini, lemon and a sprinkling of pine nuts.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6 to 8

servings

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
  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.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 540
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 430mg;
  • Total Carbohydrate 63g
    • (Dietary Fiber 6g,
    • Sugars 6g),
  • Protein 17g;
Percent Daily Value*:
    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 Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.
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