Zucchini Cacio e Pepe with Brown Butter by @halfbakedharvest
30 min
Medium
4 servings
🍝
450 g
Pasta
🫒
30 ml
Extra Virgin Olive Oil
🥒
2
Zucchini Or Yellow Summer Squash
🧄
1 cloves
Garlic
🧂
Kosher Salt
🧈
120 ml
Salted Butter
🌶️
10 ml
Freshly Cracked Black Pepper
🧀
240 ml
Freshly Grated Parmesan Cheese
🧀
120 ml
Freshly Grated Pecorino Cheese
🌿
Fresh Basil
Preparation Steps
Step 1/5
Boil pasta in salted water.
Step 2/5
Sauté zucchini with olive oil and garlic.
Step 3/5
Brown butter in a pan.
Step 4/5
Combine pasta with vegetables, cheese, pepper, and brown butter.
Step 5/5
Garnish with fresh basil.
Composition
Ingredients
Types
Pasta, Oil, Vegetables, Seasoning, Dairy, Herbs
Ingredients
pasta, extra virgin olive oil, zucchini or yellow summer squash, garlic, kosher salt, salted butter, freshly cracked black pepper, freshly grated parmesan cheese, freshly grated pecorino cheese, fresh basil
Allergens
Gluten, Dairy
Dietetics
Dietary regimen
Vegetarian
Calories
600 kcal
Macro nutrients
Protein: 20g, Carbohydrates: 70g, Sugar: 5g, Fat: 25g, Fiber: 5g
Nutritional Information
Minerals
Calcium: 330mg, Iron: 2mg, Magnesium: 45mg, Phosphorus: 290mg, Potassium: 300mg, Sodium: 700mg
Vitamins
Vitamin A: 300IU, Vitamin B6: 0.2mg, Vitamin B12: 0.8\5g, Vitamin C: 20mg, Vitamin D: 0.5\5g, Vitamin E: 1.5mg, Vitamin K: 30\5g
Preparation
Time Information
Preparation
15 minutes
Cooking
15 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
pan, pot, grater, knife
Appliances
stove
Type
Type
Type Of Dish
Main Course
Occasions
Dinner
Origin
Source
Platform
Original Creator
@halfbakedharvest
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Creamy, Crunchy
Flavors
Cheesy, Peppery
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
fridge : 2-3 days (in an airtight container)