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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the garlic cloves in half, not too small. | 2. Pour oil in a small heated pot and add the garlic. Let simmer until the garlic becomes somewhat soft, but do not let the garlic brown too much--you want it to become almost clear. | 3. Add cayenne pepper to the oil to taste. | 4. Chop zucchini into bite-sized pieces. | 5. Pour tomatoes into a frying pan with a very small amount of oil; let it simmer and add zucchini. | 6. Begin cooking the linguini. | 7. Add parsley, fresh basil and salt & pepper to the tomatoes. | 8. Strain the garlic from the oil and add only the garlic to the tomatoes. | 9. The tomatoes should only be on the burner for about 15 minutes total. | 10. When the pasta is done, mix the oil and pasta together. | 11. Serve tomato/zucchini mixture over pasta and top with Romano cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
linguine	1/2			12.6083	0.0	2.805	0.0708
garlic clove	4			12.6083	0.0	2.805	0.0708
parsley				-	-	-	-
basil				-	-	-	-
cayenne pepper				-	-	-	-
salt pepper				12.6083	0.0	2.805	0.0708
romano cheese				-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0

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