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Recipe by
Penne with zucchini is a simple but flavorful first course. The zucchini are sautéed in a pan with shallot, olive oil and butter, then combined with the pasta al dente. A generous sprinkling of grated Parmesan and a touch of chopped fresh marjoram complete this delightfully aromatic dish.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: In a wide, shallow pan, heat the oil and butter over low heat, then flavor with the zucchini cut into not too thin rounds
Step 2 of 5: After fifteen minutes add the marjoram and adjust the salt
Step 3 of 5: In a pot bring the water to a boil, salt it and cook the pennette in it
Step 4 of 5: Drain them al dente and pour them into the pan with the zucchini
Step 5 of 5: Mix and serve with grated cheese on the side
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving192 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,066 kJ494 kcal | 1,076 kJ257 kcal |
| Fat | 19.43 g | 10.12 g |
| of which saturated fatty acids | 6.93 g | 3.61 g |
| Carbohydrates | 66.03 g | 34.39 g |
| of which sugars | 4.26 g | 2.22 g |
| Fibre | 3.01 g | 1.57 g |
| Protein | 16.53 g | 8.61 g |
| Salt | 0.15 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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