August Pasta

Name: August Pasta
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 large or 6 medium very ripe juicy tomatoes; 2 zucchini, cut in julienne strips; 1 Tbsp. chopped parsley; 1 tsp. minced garlic; 1 lb. fusilli or spaghetti twists; 2 to 3 Tbsp. grated Parmesan cheese; 2 Tbsp. olive oil; 1 Tbsp. chopped basil; 1/2 tsp. pepper

Vegetarian Dairy

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Ingredients

4 large or 6 medium very ripe juicy tomatoes ⓘ
2 zucchini, cut in julienne strips ⓘ
1 Tbsp. chopped parsley
1 tsp. minced garlic ⓘ
1 lb. fusilli or spaghetti twists ⓘ
2 to 3 Tbsp. grated Parmesan cheese ⓘ
2 Tbsp. olive oil ⓘ
1 Tbsp. chopped basil ⓘ
1/2 tsp. pepper ⓘ

Instructions

In large serving bowl, combine tomatoes, zucchini, oil, parsley, basil, garlic, salt and pepper to taste.
Cook pasta in salted boiling water until just tender al dente.
Drain in colander and immediately toss drained pasta with sauce.
Sprinkle with grated Parmesan cheese.
Adjust seasoning, if necessary, and serve immediately.

Nutrition & Diet Analysis (per serving)

491 kcal 25% DV

Protein Fat Carbs

Macronutrients

Protein 21.6g 43% DV

Total Fat 32.1g 41% DV

Carbs 35g 13% DV

Fiber 10.5g 38% DV

Sugar 3.3g 7% DV

Electrolytes

Sodium 542.5mg 24% DV

Potassium 2002.3mg 43% DV

Cholesterol 5mg 2% DV

Vitamins & Minerals

Vitamin A 105.5mcg 12% DV

Vitamin C 73.9mg 82% DV

Vitamin D 0.1mcg

Calcium 305.5mg 24% DV

Iron 16.7mg 93% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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