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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring large pot of salted water to a boil, and cook according to package directions until al dente. | 2. Over medium heat, add a couple tablespoons of the flavored olive oil to a skilelt, and sautee the zucchini for a couple minutes until bright green. | 3. Gently stir in the beans, 1/3 - 1/2 cup remaining olive oil, and the tomatoes with their juice. Heat through and reduce heat to low until pasta finishes cooking. | 4. Drain pasta and toss with sauce. | 5. Check for seasoning, the flavored oil should be enough, but it's always nice to check. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shell pasta	1	lb		403.4676	0.0	89.7602	2.2667
extra virgin olive oil	1	cup	mixed	403.4676	0.0	89.7602	2.2667
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
rosemary	2	tablespoons	minced	4.454	0.7038	0.1125	0.1992
garlic clove	4 -5		minced	0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
red pepper flake	1/4	teaspoon		403.4676	0.0	89.7602	2.2667
zucchini	2		halved sliced	66.64	12.1912	4.7432	1.2544
tomato juice	1	can	diced	61.934	12.8604	3.0967	1.0565
cannellini bean	1	can	rinsed drained	403.4676	0.0	89.7602	2.2667
salt pepper				403.4676	0.0	89.7602	2.2667

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