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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large pot of boiling, salted water, cook the pasta until al dente. | 2. Drain, reserving 1 cup of the pasta cooking water and the pot. | 3. Meanwhile, in a small skillet, heat 2 T olive oil over medium heat. | 4. Add half of the garlic and cook until golden, about 30 seconds. | 5. Stir in the breadcrumbs and remove from the heat. | 6. In the reserved pasta pot, heat the remaining 2 T olive oil over medium heat. | 7. Add the remaining garlic and cook until golden, about 30 seconds.; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. | 8. Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water. | 9. Add 1 cup cheese and toss; season with salt and pepper. | 10. Stir the remaining cheese and basil into the breadcrumb mixture and sprinkle on top of the pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corkscrew macaroni	1			-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
garlic clove	4		chopped	-	-	-	-
italian breadcrumb	1/2	cup	seasoned	-	-	-	-
zucchini	3	pound	sliced	285.7635	42.3202	36.8771	5.4431
corn	4		scraped	498.8	108.46	18.965999999999998	7.83
swiss cheese	6	ounces	shredded	668.493	2.4494	45.858999999999995	52.714
salt				-	-	-	-
pepper				-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384

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