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    You are in: Home / Recipes / Pasta with Zucchini and Roasted Garlic Recipe
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    Pasta with Zucchini and Roasted Garlic

    Average Rating:

    5 Total Reviews

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    • on June 12, 2010

      This is delicious and quick! I took the advice on other reviews and doubled the garlic and did 3 tbsp canola oil. I also added a few sprinkles of crushed red pepper and tossed it with grated Romano cheese. Thanks for sharing a great recipe!

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    • on January 04, 2010

      This was fantastic!! I took in account the other reviews and baked a few extra cloves of garlic. And it turned out brilliant, so delicious, and DH loved it! Will definitely be making it again :D

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    • on January 11, 2005

      Excellent recipe, as always, Barb! I've come to expect the best from Barb. I will definitly make this again adding either chicken or shrimp to make a full meal. Thanks, Barb!

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    • on July 18, 2004

      Delicious. I sauteed yellow squash ribbons instead of grated zucchini and also used cherry tomatoes and added pasta and roasted garlic. I used 1 garlic head. Jenny is right though. It can use more garlic flavor.

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    • on January 13, 2004

      I cut this recipe in half, and used a scanty amount of pasta and a generous amount of zucchini, just because of package sizes/how much pasta we tend to eat. This was quick and simpler to make than I expected. Next time, though I would double the garlic and oil seasoning; it crossed the line from subtle into bland, at least to our tastes. The roasted garlic and herbs was really lovely, there just needed to be more of it.

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    Nutritional Facts for Pasta with Zucchini and Roasted Garlic

    Serving Size: 1 (274 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 518.2
     
    Calories from Fat 81
    15%
    Total Fat 9.0 g
    13%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 21.5 mg
    0%
    Total Carbohydrate 92.2 g
    30%
    Dietary Fiber 5.5 g
    22%
    Sugars 4.6 g
    18%
    Protein 17.0 g
    34%

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