Anchovies act as a secret ingredient in this dish, delivering maximum flavor without your kids even knowing they're there.
In a large pot, boil water and add salt. Once it is boiling, add the pasta and stir now and then to prevent sticking. In a skillet on medium high, heat olive oil.
Cook anchovies, stirring until they melt. Add in zucchini and cook to a golden brown for around two minutes. Season with red pepper flakes. Drain pasta and save 1/2 cup of the water. Add the water and pasta to the pan, seasoning with salt and pepper to desired taste. Cook for another minute or two. Add parmesan, tomatoes, and mint to the pasta.
Adjust seasoning to taste. Serve with olive oil drizzle.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (801g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1537 | ||
Calories from Fat: 232 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.8g | 34 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 352.2mg | 108 % | |
Sodium 514.2mg | 18 % | |
Potassium 1752.3mg | 46 % | |
Total Carbohydrate 262.3g | 77 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 256.1g | ||
Protein 63.7g | 91 % | |
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: 1537
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