Zucchini Carrot And Parmesan Sauce

1. Heat the oil over low in a medium skillet.

2. Stir in the carrot, zucchini and garlic; stirring, 3 minutes.

3. Toss hot pasta with the sauce. Serve with the cheese.

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Nutrient	Quantity
Total fats	60.443 g
Protein	10.1835 g
Carbohydrates	42.7984 g
Energy	744.4092 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4964 g
Water	418.5175 g
Aspartic acid	0.4255 g
Calcium, Ca	176.6394 mg
Lutein + zeaxanthin	2962.68 g
Fiber, total dietary	10.0403 g
Fatty acids, total saturated 22:0	0.0734 g
Carotene, beta	10754.9 g
Niacin	1.8374 mg
Vitamin A, RAE	1085.2 g
Arginine	0.1797 g
Riboflavin	0.1958 mg
Tocopherol, beta	0.0722 mg
Fatty acids, total polyunsaturated 15:0	0.0012 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0756 g
Fatty acids, total saturated 20:1	0.1755 g
Glutamic acid	0.6285 g
Sodium, Na	1035.3213 mg
Fatty acids, total saturated 16:1 undifferentiated	0.694 g
Total lipid (fat)	60.443 g
Manganese, Mn	0.4025 mg
Fructose	2.4152 g
Proline	0.115 g
Fatty acids, total saturated 16:0	6.3312 g
Fatty acids, total saturated 8:0	0.0056 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0372 g
Sucrose	4.6572 g
Choline, total	24.746 mg
Sugars, total	26.7578 g
Serine	0.1299 g
Fatty acids, total saturated 10:0	0.0324 g
Fatty acids, total saturated 18:0	1.1252 g
Vitamin B-6	0.3887 mg
Selenium, Se	4.706 g
Ash	9.8583 g
Fatty acids, total saturated 18:1 undifferentiated	38.635 g
Pantothenic acid	0.6024 mg
Phenylalanine	0.1314 g
Copper, Cu	0.1253 mg
Betaine	0.566 mg
Thiamin	0.1453 mg
Retinol	3.9 g
Methionine	0.0479 g
Iron, Fe	2.8926 mg
Carbohydrate, by difference	42.7984 g
Phosphorus, P	161.92 mg
Folate, total	56.58 g
Tocopherol, gamma	0.4482 mg
Fatty acids, total saturated 4:0	0.0162 g
Lycopene	1.28 g
Alanine	0.2227 g
Cholesterol	2 mg
Valine	0.1553 g
Fatty acids, total saturated 18:2 undifferentiated	5.4672 g
Glycine	0.1172 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	2.082 g
Fatty acids, total saturated 14:0	0.0514 g
Zinc, Zn	1.004 mg
Isoleucine	0.1532 g
Fatty acids, total saturated 12:0	0.0177 g
Fatty acids, total polyunsaturated	5.9636 g
Fatty acids, total saturated 14:1	0.0025 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.2186 g
Tocotrienol, alpha	0.0128 mg
Vitamin A, IU	22519.9444 IU
Folate, DFE	56.58 g
Tryptophan	0.0278 g
Vitamin C, total ascorbic acid	36.0983 mg
Phytosterols	119.34 mg
Fatty acids, total polyunsaturated 16:1 c	0.0025 g
Fatty acids, total polyunsaturated 18:1 c	0.0087 g
Fatty acids, total saturated 20:0	0.2248 g
Fatty acids, total saturated 6:0	0.0096 g
Starch	1.8304 g
Tyrosine	0.0947 g
Vitamin B-12	0.11 g
Vitamin K (phylloquinone)	54.776 g
Fatty acids, total saturated	7.9189 g
Histidine	0.0834 g
Fatty acids, total monounsaturated	39.575 g
Threonine	0.2805 g
Folate, food	56.58 g
Fatty acids, total polyunsaturated 17:0	0.0144 g
Fatty acids, total polyunsaturated 24:0	0.0037 g
Vitamin E (alpha-tocopherol)	8.7466 mg
Magnesium, Mg	41.68 mg
Lysine	0.2124 g
Potassium, K	1492.3115 mg
Cystine	0.1211 g
Fluoride, F	4.096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.25 cup	477.36	0	54
Carrot	1 cup	52.48	12.2624	0.3072
Pasta	8 ounces	156.4892	22.6796	5.239
Parmesan cheese	2 tablespoons	37	4	0.5
Zucchini	1 cup	21.08	3.8564	0.3968
Garlic Clove	1	0	0	0