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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes. Add the zucchini, summer squash, and carrots and bring back to a boil. Cook until the vegetables and penne are just done, about 2 minutes longer. Reserve 1/2 cup of the pasta water. Drain the penne and vegetables. | 2. In a large bowl, toss the pasta, vegetables, 6 tablespoons of the reserved pasta water, olives, basil, Parmesan, oil, lemon zest, lemon juice, salt, and pepper. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan. | 3. Seeding Zucchini and Summer Squash: | 4. Because the zucchini and summer squash are boiled in this recipe, it's a good idea to seed them first. Otherwise, the pulpy seeds get water-logged. To remove them, cut the zucchini or squash into quarters lengthwise. Then simply cut off the seeds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne rigate	3/4	lb		302.6007	0.0	67.3202	1.7
zucchini	1		seeded cut	3.36	0.4976	0.4336	0.064
summer squash	1		seeded cut	-	-	-	-
carrot	2		peeled cut	104.96	24.5248	2.3808	0.6144
kalamata olive	1/2	cup	pitted	302.6007	0.0	67.3202	1.7
basil	1/2	cup	chopped	2.76	0.318	0.37799999999999995	0.0768
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
olive oil	1/4	cup		477.36	0.0	0.0	54.0
lemon zest	1		grated	302.6007	0.0	67.3202	1.7
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.