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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 26 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until tender, 7 to 8 minutes. Drain. | 2. Place basil leaves, pine nuts, and garlic in a food processor; pulse briefly until ground together. Add zucchini, 2 1/2 tablespoons olive oil, 2 tablespoons Parmesan cheese, lemon juice, salt, and pepper; pulse until combined. Pour in remaining 2 1/2 tablespoons olive oil through the feed tube and pulse until pesto is smooth. | 3. Bring a large pot of lightly salted water to a boil. Cook gnocchetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, reserving a few tablespoons of cooking water. | 4. Toss gnocchetti with zucchini pesto in a bowl. Thin with reserved cooking water. Garnish each serving with 1 teaspoon Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2		sliced	4.62	0.6842	0.5962	0.08800000000000001
basil leaf	1			-	-	-	-
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
garlic	1	clove		4.47	0.9918	0.1908	0.015
extra virgin olive oil	5	tablespoons		-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt black pepper	to taste		ground	-	-	-	-
gnocchetti pasta	1	package		-	-	-	-
parmesan cheese	4	teaspoons	grated	37.0	4.0	4.0	0.5

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