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.

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Prep Time 30 min
Total Time 30 min
Servings 6

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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 540
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 430mg; 430%;
Total Carbohydrate: 63g; 63%
(Dietary Fiber 6g 6% Sugars 6g 6% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 20%;
Calcium: 20%;
Iron: 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;