From Food Network Mag May 2011
Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice.
Meanwhile, bring a large pot of salted water to a boil. Add the cappellini and cook as the label directs. Drain.
Add 1/2 teaspoon of salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt. Add cooked cappellini and the fresh basil to the sauce; toss to coat.
Top with parmesan.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 32 | ||
Calories from Fat: 24 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 43.9mg | 2 % | |
Potassium 136.1mg | 4 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.4g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32
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