Try this Spaghetti with Zucchini and Lemon recipe, or contribute your own.
Suggest a better descriptionBring a large covered pot of water to a rapid boil. Add the pasta, stir briefly, and cover the pot until the water boils again. Uncover the pot. While the pasta cooks, heat the olive oil in a large heavy nonreactive skillet. Add the garlic and zucchini, and saute on medium-high heat until the zucchini begins to brown. Sprinkle with salt and pepper. Add the lemon juice and basil, stir, and remove from the heat. The zucchini should be done just before the pasta is ready. When the pasta is al dente, drain it and then toss the hot pasta in a large warmed serving bowl with about a cup of the cheese. Top with the zucchini and serve immediately. Offer more cheese at the table, if desired. Per 8-oz serving: 292 cal / 13.3G prot / 6.9g fat / 44.4g carb / 29amg sodium / 11mg chol Recipe By : Moosewood Cooks at Home File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 4 | ||
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Calories: 435 | ||
Calories from Fat: 17 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.3mg | 0 % | |
Potassium 465.6mg | 12 % | |
Total Carbohydrate 89.6g | 26 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 84g | ||
Protein 15.9g | 23 % | |
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: 435
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