Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Penne and zucchini tossed with a spicy Shiraz sauce

 
One serving costs about $3 One serving costs about $3

$3.00 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,lacto ovo vegetarian
spoonacular Score:47%

Spoonacular Score: 47%

 

Need a vegetarian side dish? Penne and zucchini tossed with a spicy Shiraz sauce could be a super recipe to try. This recipe makes 2 servings with 466 calories, 11g of protein, and 14g of fat each. For $2.8 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. A mixture of onion, garlic, shiraz wine, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is good. Try Penne Rigate with Spicy Sausage and Zucchini in Tomato Cream Sauce, Penne in Spicy Tomato Sauce (Penne all'arrabbiata), and Mediterranean Cod With Tossed Penne Pasta for similar recipes.

Ingredients

Servings:
some
some basil
basil
1 Tbsp
1 Tbsp butter
butter
10
10  cherry tomatoes
cherry tomatoes
2.94 cups
2.94 cups cooked penne
cooked penne
1 tsp
1 tsp dried thyme
dried thyme
0.33 cloves
0.33 cloves garlic
garlic
0.5 large
0.5 large onion
onion
1 tsp
1 tsp red pepper flakes
red pepper flakes
some
some salt and pepper
salt and pepper
1 cup
1 cup shiraz wine
shiraz wine
1 Tbsp
1 Tbsp tomato paste
tomato paste
0.25 Tbsps
0.25 Tbsps vegetable oil
vegetable oil
1 large
1 large zucchini
zucchini
some basil
some
basil
1 Tbsp butter
1 Tbsp
butter
10  cherry tomatoes
10
cherry tomatoes
2.94 cups cooked penne
2.94 cups
cooked penne
1 tsp dried thyme
1 tsp
dried thyme
0.33 cloves garlic
0.33 cloves
garlic
0.5 large onion
0.5 large
onion
1 tsp red pepper flakes
1 tsp
red pepper flakes
some salt and pepper
some
salt and pepper
1 cup shiraz wine
1 cup
shiraz wine
1 Tbsp tomato paste
1 Tbsp
tomato paste
0.25 Tbsps vegetable oil
0.25 Tbsps
vegetable oil
1 large zucchini
1 large
zucchini

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  1. Cut the zucchini in half-moons, the onion in slices and the cherry tomatoes in half.
  2. On a large skillet, warm up the butter and vegetable oil, add the onion and cook it until slightly softened. The zucchini goes in, along with the minced garlic, dried thyme, red pepper flakes, salt and pepper.
  3. Once the zucchini is cooked but still crisp, add the tomato paste and the wine. Let it boil and reduce until it thickens.
  4. Toss in the cooked penne, cherry tomatoes and a bit of pasta water (to help the sauce bind) and top with minced basil.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.00
Ingredient
some basil
1 tablespoon butter
10 cherry tomatoes
250 grams cooked penne
1 teaspoon dried thyme
3 cloves garlic
½ larges onion
1 teaspoon red pepper flakes
1 cup shiraz wine
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 large zucchini
Price
$0.16
$0.12
$1.52
$0.24
$0.16
$0.20
$0.17
$0.10
$2.29
$0.06
$0.05
$0.93
$6.00

Tips

Health Tips

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
480 Calories
11g Protein
14g Total Fat
57g Carbs
11% Health Score
Limit These
Calories
480
24%

Fat
14g
22%

  Saturated Fat
9g
60%

Carbohydrates
57g
19%

  Sugar
9g
11%

Cholesterol
15mg
5%

Sodium
350mg
15%

Alcohol
12g
69%

Get Enough Of These
Protein
11g
23%

Vitamin C
54mg
66%

Selenium
35µg
50%

Manganese
1mg
50%

Vitamin A
1460IU
29%

Vitamin K
30µg
29%

Vitamin B6
0.54mg
27%

Fiber
6g
24%

Potassium
846mg
24%

Iron
4mg
22%

Phosphorus
188mg
19%

Magnesium
71mg
18%

Copper
0.35mg
18%

Folate
70µg
18%

Vitamin B2
0.24mg
14%

Vitamin E
1mg
13%

Vitamin B1
0.17mg
11%

Vitamin B3
2mg
11%

Zinc
1mg
10%

Calcium
81mg
8%

Vitamin B5
0.68mg
7%

covered percent of daily need

Related Recipes