Farmers Market Pasta

Farmers Market Pasta might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 419 calories, 17g of protein, and 13g of fat each. For $1.46 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 7 people have tried and liked this recipe. If you have zucchini, salt and pepper, ricotta cheese, and a few other ingredients on hand, you can make it. It is brought to you by Homemade Cravings. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is good. If you like this recipe, you might also like recipes such as Farmers Market Veggie Pasta, Farmers' Market Pasta Salad, and Creamy Farmers' Market Pasta Salad.

Servings: 4

 

Ingredients:

1/2 T Butter

1/2 Pint Cherry Tomatoes

4 Corn on the Cob

1 Garlic Clove, Minced

1/2 Lb Linguini

1 T Olive Oil

1/4 C Fresh Grated Parmesan Cheese

1/2 C Ricotta Cheese

Salt and Pepper

1 Med-Lg Zucchini, sliced very thin

Equipment:

frying pan

knife

Cooking instruction summary:

Cook Linguini according to package instructions. Save 3/4 C of cooking water before draining.Melt butter with olive oil in a large skillet over medium heat. Add garlic, cook 1 minute until golden brown. Add zucchini. Cook, stirring until softened.Remove kernels from corn cobs with a sharp knife and add to zucchini. Cook another 3 minutes until some of the corn kernels and the zucchini have browned slightly. Season with salt and pepper.Turn off the heat, add cooked linguini and toss with the vegetables. Toss in the cheeses and coat pasta evenly, adding cooking water as needed.Add cherry tomatoes and toss into pasta.

 

Step by step:


1. Cook Linguini according to package instructions. Save 3/4 C of cooking water before draining.Melt butter with olive oil in a large skillet over medium heat.

2. Add garlic, cook 1 minute until golden brown.

3. Add zucchini. Cook, stirring until softened.

4. Remove kernels from corn cobs with a sharp knife and add to zucchini. Cook another 3 minutes until some of the corn kernels and the zucchini have browned slightly. Season with salt and pepper.Turn off the heat, add cooked linguini and toss with the vegetables. Toss in the cheeses and coat pasta evenly, adding cooking water as needed.

5. Add cherry tomatoes and toss into pasta.


Nutrition Information:

Quickview
419k Calories
16g Protein
12g Total Fat
62g Carbs
10% Health Score
Limit These
Calories
419k
21%

Fat
12g
20%

  Saturated Fat
5g
34%

Carbohydrates
62g
21%

  Sugar
8g
10%

Cholesterol
23mg
8%

Sodium
353mg
15%

Get Enough Of These
Protein
16g
33%

Selenium
42µg
61%

Manganese
0.77mg
39%

Phosphorus
300mg
30%

Magnesium
78mg
20%

Vitamin C
15mg
19%

Fiber
4g
17%

Calcium
161mg
16%

Folate
64µg
16%

Potassium
543mg
16%

Vitamin B1
0.22mg
15%

Vitamin B3
2mg
14%

Vitamin B6
0.27mg
14%

Zinc
1mg
13%

Copper
0.25mg
13%

Vitamin B2
0.21mg
12%

Vitamin B5
1mg
11%

Vitamin A
506IU
10%

Iron
1mg
9%

Vitamin E
0.79mg
5%

Vitamin K
5µg
5%

Vitamin B12
0.18µg
3%

covered percent of daily need
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Food Trivia

In the U.S., Childhood Food Allergies Cost Nearly US$25 Billion Every Year.

Food Joke

A rather naive gentleman was found by a friend sitting on the floor eating a pound of butter and a quart of ice cream. The friend asked him what he thought he was doing. The reply, "My doctor told me to go on a low fat diet.

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