How to make it

  • In a large skillet, heat the oil over medium heat; add the zucchini, saute until soft; add the fresh and sun-dried tomatoes; season with oregano and a bit of salt and pepper; cook until the fresh tomatoes begin to break, about 5 minutes. Add the cooked pasta, basil and cream; toss well to combine. Remove from the heat; stir in the cheese, thin as desired with pasta water. Taste and adjust seasonings.
  • Per Serving: 438 Calories; 14g Fat (5g Sat, 5g Mono, 1g Poly); 14g Protein; 63g Carbohydrate; 4g Dietary Fiber; 25mg Cholesterol; 258mg Sodium.

Reviews & Comments 1

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    " It was excellent "
    a1patti ate it and said...
    I have never had capunti pasta that I know of. I am on a mission to find it! ^5!!
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