| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Pittsburgh | Veg05 | 6 | Servings |
INGREDIENTS
| 2 | Zucchini, trimmed and diced | |
| 1 | Onion, peeled and diced | |
| 2 | Cloves garlic | |
| 1/2 | c | Parsley, stems removed |
| 1/2 | c | Fresh basil, stems removed |
| 2 | c | Walnut pieces |
| 1/2 | c | Freshly grated romano cheese |
| 1 | c | Virgin olive oil |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| Pasta – cooked | ||
| your choice |
INSTRUCTIONS
Combine zucchini, onion, garlic, parsley, basil and walnuts in food processor. Process to a coarse texture. Add Romano cheese and process while drizzling in oil. Season with salt and pepper. To serve: warm slightly and toss with your favorite pasta. Easy to make. Can do ahead. Serves: 6 Source: Season's Cafe, Pittsburgh, Pennsylvania, Chef Martin Thomas. Cookbook: Three Rivers Cookbook III, The Good Taste of Pittsburgh, Child Health Association of Sewickley, PA..a non-profit which benefits area children (phone 1-800-624-8753). Note: books are sold in volumes I,II,and #III. I found them at Borders Bookstore. Recipe by: Chef Martin Thomas, Season's Cafe, Pennsylvania Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 421
Calories From Fat: 305
Total Fat: 35.9g
Cholesterol: 39.3mg
Sodium: 560.1mg
Potassium: 435.4mg
Carbohydrates: 10.6g
Fiber: 3.7g
Sugar: 3.5g
Protein: 19.2g