Try this Zucchini Ribbons with Mint and Cashew Sauce recipe, or contribute your own.
Suggest a better descriptionHeat the olive oil in a heavy-bottomed skillet over
medium-low and add the garlic and spring onions. Cook, stirring, until they are softened and fragrant but not browned.
Add wine and broth and bring to a boil. Reduce heat and cook about 5 minutes, until sauce is somewhat thickened.
Meanwhile, in a food processor fitted with a metal blade, pulse the cashews, garlic, mint, parsley, and lemon juice until they form a paste. Add 1/3 cup or so of the onion-wine sauce and continue to pulse until smooth.
Scrape pesto into saucepan with remaining sauce and stir to combine. Heat until hot. Add salt and pepper to taste.
Place zucchini ribbons in a serving bowl and top with
hot sauce, tossing gently to combine. Serve immediately, garnished with
freshly-grated Parmesan or fresh herb springs, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 125 | ||
Calories from Fat: 60 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 167.1mg | 6 % | |
Potassium 701.9mg | 18 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 10.9g | ||
Protein 5g | 7 % | |
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: 125
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