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Lemon-Pignoli Zucchini Pasta

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By Brooke Lark
Created May 17, 2012
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Transform curly orecchiette, vegetables and herbs into a fresh and flavorful pasta entrée.

Lemon-Pignoli Zucchini Pasta

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 9
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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

Instructions

  • Step 
    1
    Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  • Step 
    2
    Meanwhile, in large bowl, gently toss zucchini, tomatoes, lemon peel and juice, oil, salt and pepper.
  • Step 
    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.

Nutrition

540 Calories
24g Total Fat
17g Protein
63g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
430mg
18%
Potassium
440mg
13%
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.

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