Informations supplémentaires
30 min.
|
744 kcal
|
easy
|
|
Printable version
1. Setup
Grate the zucchini. Chop the garlic and the parsley. Zest the lemon and cut it in half.
2. Cook the pasta
Bring a pot of salted water to a boil. Add the pasta and cook 8-10 minutes or until tender. Before draining, keep around 1 cup of the pasta cooking water. Drain.
3. Cook the chicken
In a pan over medium-high heat, add a drizzle of olive oil. Add the ground chicken and break into pieces. Season with salt and pepper and cook for 5-6 minutes.
4. Assemble
In the same pan, add the zucchini and the garlic. Cook another 2-3 minutes. Add the capers, the cream and a little of the pasta cooking water. Lower the heat and simmer for 3-4 minutes. Add the pasta, the lemon zest, the lemon juice, to taste and half of the grana padano. Mix well.
5. Plate your dish
Garnish the pasta with the parsley and the rest of the grana padano. Bon appétit!
180gShells
280gGround chicken
1unitLemon
0.75unitCapers
1unitZucchini(s)
50gGrana Padano Cheese
1unitFresh Italian Parsley
1unitGarlic Clove(s)
120mlCream 18%
What you need
Pot, Strainer, Pan.
744 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
78g
26%
fat
27g
42%
cholesterol
165mg
55%
fiber
4g
16%
protein
47g
saturated
12g
60%
sodium
656mg
27%
sugar
78g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg