Campanelle With Zucchini And Mint Recipe

Recipe By Martha Stewart

Ready in just half an hour, this easy weeknight pasta calls for cooking rounds of zucchini until tender and golden, then tossing with garlic, red-pepper flakes, kalamata olives, and lemon juice to make a bright, briny sauce. Ricotta salata and fresh mint serve as the perfect finishing touches.

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Ingredients For Campanelle With Zucchini And Mint Recipe

Nutrition
value
500
calories per serving
30 g Fat15 g Protein87 g Carbs4 g FiberOther

Current Totals

  • 30 g Fat
  • 15 g Protein
  • 87 g Carbs
  • 4 g Fiber

MacroNutrients

  • Carbs
    87 g
  • Protein
    15 g
  • Fiber
    4 g

Fats

  • Fat
    30 g

Vitamins & Minerals

  • Calcium
    27 mg
  • Iron
    2 mg
  • Vitamin A
    2 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    2 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    7 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    5 mg
  • Vitamin E
    4 mg
  • Copper
    0 mcg
  • Magnesium
    63 mg
  • Manganese
    0 mg
  • Phosphorus
    223 mg
  • Selenium
    0 mcg
  • Zinc
    2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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