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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy saucepan, heat the oil and add the pancetta. Cook until the pancetta is lightly brown and beginning to crisp. Add the onions, and cook until the onions are soft and translucent. | 2. Add the zucchini and cook until tender crisp. Next add the garlic and cook only until it begins to sizzle. Add the tomatoes, basil, salt and pepper and cook for ten minutes. | 3. Add the cream and mix well. Keep the sauce warm over low heat. | 4. Cook the pasta in a large pot of boiling, salted water until it is al dente. Drain, and toss the pasta with the sauce and fresh parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
garlic clove	2		Minced	151.3	0.0	33.66	0.85
pancetta	6	ounces	smoked cut	151.3	0.0	33.66	0.85
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
basil	1/3	cup	chopped	1.84	0.212	0.252	0.0512
salt pepper				151.3	0.0	33.66	0.85
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
parsley	1/3	cup	chopped	7.2	1.266	0.594	0.158
pasta	1	lb		312.9791	45.3593	6.9853	10.478

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