Zucchini & Fennel Pasta Recipe

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 409.7
  • Total Fat: 11.7 g
  • Cholesterol: 15.6 mg
  • Sodium: 408.0 mg
  • Total Carbs: 63.2 g
  • Dietary Fiber: 5.3 g
  • Protein: 16.0 g

View full nutritional breakdown of Zucchini & Fennel Pasta Recipe calories by ingredient


Introduction

Rachael Ray magazine recipe, October 2010, adapted by using 2Tbsp olive oil instead of 1/4 cup, cotija cheese (and less) substituted for ricotta salata, and campanelle pasta. Rachael Ray magazine recipe, October 2010, adapted by using 2Tbsp olive oil instead of 1/4 cup, cotija cheese (and less) substituted for ricotta salata, and campanelle pasta.
Number of Servings: 6

Ingredients

    16oz curly pasta
    2 Tbsp olive oil
    4 anchovy filets
    1 fennel bulb
    1 lb zucchini
    1 red chili pepper
    4 garlic cloves
    1 Tbsp fennel seed
    Juice of 1 lemon, plus zest
    1/2 cup basil leaves, torn
    Cotija cheese (or ricotta salata if available) to top
    Parmesan cheese (optional, not in calorie count) to top

Directions



Number of Servings: 6

Recipe submitted by SparkPeople user JORIFLEI.