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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large bowl, mix the undrained tomatoes, oil, parsley, basil, salt and garlic. | 2. Let stand at room temperature 2 hours. | 3. Cook pasta and drain but do not rinse. | 4. While pasta is still warm, toss in mozzarella cheese and it will partially melt. | 5. Add zucchini and tomato mixture and stir gently. | 6. Add feta cheese and black olives, if using. | 7. Salt and pepper to taste. | 8. Refrigerate at least 3 hours to chill and allow flavours to blend. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	1	can	diced undrained	-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
salt	1	teaspoon		-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
penne pasta	450			761293.7266	153223.1875	26758.1407	3098.527
mozzarella cheese	8	ounces	shredded	734.8188	61.7339	30.7535	40.5284
zucchini	2		unpeeled shredded	6.72	0.9952	0.8672	0.128
salt pepper				-	-	-	-
black olive	1/2	cup	pitted	-	-	-	-
feta cheese	1/2	cup	diced	198.0	3.0675	10.6575	15.96

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