Directions:
- Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
- Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
- Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 840.62 Kcal (3520 kJ) | ||
| Calories from fat | 555.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.77g | 95% | |
|---|---|---|---|
| Cholesterol | 108.84mg | 36% | |
| Sodium | 871.44mg | 36% | |
| Potassium | 143.27mg | 3% | |
| Total Carbs | 9.5g | 3% | |
| Sugars | 4.08g | 16% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 48.94g | 98% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 4.9mg | 27% | |
| Calcium | 337.4mg | 34% | |
| Amount Per 100 g | |||
| Calories | 239.05 Kcal (1001 kJ) | ||
| Calories from fat | 158.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.57g | 95% | |
|---|---|---|---|
| Cholesterol | 30.95mg | 36% | |
| Sodium | 247.82mg | 36% | |
| Potassium | 40.74mg | 3% | |
| Total Carbs | 2.7g | 3% | |
| Sugars | 1.16g | 16% | |
| Dietary Fiber | 1.02g | 14% | |
| Protein | 13.92g | 98% | |
| Vitamin C | 1.7mg | 10% | |
| Iron | 1.4mg | 27% | |
| Calcium | 96mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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