Herb Garden &Amp; Lemon Pasta

1. cook pasta according to package directions, drain.

2. meanwhile in a 10'in skittle heat oil, add zucchini and onion, cook over med heat stirring until zucchini is crispy tender.

3. add remaining ingredients and pasta.

4. cover and let stand 2 min or until tomatoes are heated through.

5. serve.

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Nutrient	Quantity
Total fats	75.8072 g
Protein	58.0579 g
Carbohydrates	36.9838 g
Energy	1030.3765 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0933 g
Water	612.6045 g
Aspartic acid	0.5925 g
Calcium, Ca	538.1512 mg
Lutein + zeaxanthin	1530.686 g
Fiber, total dietary	6.9455 g
Carotene, beta	2372.67 g
Niacin	4.5497 mg
Vitamin A, RAE	284.7805 g
Arginine	0.2753 g
Riboflavin	0.4797 mg
Tocopherol, beta	0.0246 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0044 g
Fatty acids, total saturated 20:1	0.0152 g
Glutamic acid	1.6245 g
Sodium, Na	412.3683 mg
Fatty acids, total saturated 16:1 undifferentiated	0.061 g
Total lipid (fat)	75.8072 g
Manganese, Mn	0.7749 mg
Fructose	5.7735 g
Proline	0.1364 g
Fatty acids, total saturated 16:0	6.4912 g
Fatty acids, total saturated 8:0	2.4104 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	1.7154 g
Choline, total	181.714 mg
Sugars, total	14.6973 g
Serine	0.1464 g
Fatty acids, total saturated 10:0	2.7204 g
Fatty acids, total saturated 18:0	2.2735 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.7375 mg
Selenium, Se	47.7679 g
Ash	6.445 g
Fatty acids, total saturated 18:1 undifferentiated	8.8636 g
Pantothenic acid	0.5832 mg
Phenylalanine	0.1536 g
Copper, Cu	0.8626 mg
Betaine	0.5324 mg
Thiamin	0.4794 mg
Retinol	75.8 g
Methionine	0.0319 g
Iron, Fe	6.6218 mg
Carbohydrate, by difference	36.9838 g
Phosphorus, P	676.717 mg
Folate, total	152.0755 g
Tocopherol, gamma	0.4597 mg
Fatty acids, total saturated 4:0	0.0324 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	6329.81 g
Alanine	0.162 g
Cholesterol	117.3333 mg
Valine	0.135 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	1.5413 g
Glycine	0.1402 g
Carotene, alpha	248.598 g
Glucose (dextrose)	6.533 g
Fatty acids, total saturated 14:0	12.0348 g
Zinc, Zn	3.8621 mg
Isoleucine	0.1115 g
Fatty acids, total saturated 12:0	34.1827 g
Fatty acids, total polyunsaturated	1.9084 g
Fatty acids, total saturated 14:1	0.0008 g
Leucine	0.1787 g
Tocotrienol, alpha	0.0984 mg
Vitamin A, IU	4419.8272 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	152.0755 g
Tryptophan	0.0513 g
Vitamin C, total ascorbic acid	85.3475 mg
Phytosterols	113.1413 mg
Galactose	0.0179 g
Fatty acids, total polyunsaturated 18:1 c	0.0086 g
Fatty acids, total saturated 6:0	0.1646 g
Tyrosine	0.0907 g
Vitamin B-12	2.4867 g
Vitamin K (phylloquinone)	336.6239 g
Fatty acids, total saturated	60.3373 g
Histidine	0.0777 g
Fatty acids, total monounsaturated	8.941 g
Threonine	0.1427 g
Folate, food	152.0755 g
Cryptoxanthin, beta	4.2675 g
Vitamin E (alpha-tocopherol)	5.5138 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	116.5698 mg
Lysine	0.1849 g
Potassium, K	1640.9718 mg
Cystine	0.0339 g
Fluoride, F	7.8113 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Parmesan cheese	0.25 cup	74	8	1
Tomato	2	44.28	9.5694	0.492
Zucchini	3 cups	0	0	0
Parsley	0.25 cup	5.4	0.9495	0.1185
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Vegetable oil	0.33 cup	626.3867	0	72.6667
Basil	0.25 cup	1.38	0.159	0.0384
chive	0.25 cup	3.6	0.522	0.0876
red onion	1 cup	64	14.944	0.16
shell pasta	8 ounces	201.7333	0	1.1333