Try this Spaghetti With Zucchini, Tomato and Ricotta recipe, or contribute your own.
Suggest a better descriptionCut zucchini into small batons (sticks).
Heat oil in a large frying pan, add zucchini; cook, stirring until just tender. Then add the garlic and whole tomatoes; cook, stirring occasionally, until tomatoes split and soften.
Meanwhile, cook spaghetti in a large pan of boiling, well-salted water until just tender; drain.
In a large bowl, combine hot spaghetti, tomato mixture and rocket leaves; season to taste with salt and pepper.
Sherve the spaghetti immediately topped with crumbled ricotta.
For best results, use fresh ricotta cheese. The ricotta can be placed in a sieve lined with absorbent paper over a bowl; cover with plastic wrap and refrigerate overnight.
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Serving Size: 1 Serving (541g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 668 | ||
Calories from Fat: 127 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 31.9mg | 10 % | |
Sodium 93.3mg | 3 % | |
Potassium 1261.5mg | 33 % | |
Total Carbohydrate 108.9g | 32 % | |
Dietary Fiber 8.1g | 33 % | |
Sugars, other 100.7g | ||
Protein 27.7g | 40 % | |
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: 668
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