Light pasta dish
1. Bring large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9-11 minutes. Reserve 2 cups pasta water, then drain pasta.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/2 cup of the pasta water and cook until zucchini is tender, about 5 minutes. Add 1/2 teaspoon salt and half of the basil.
3. Add the pasta to the skillet along with about 3/4 cup of the reserved pasta water; shake pan vigorously, adding a little more water if it begins to look dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove fro heat and add the cheeses and remaining basil; toss. Top with additional parmigiano.
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 613 | ||
Calories from Fat: 149 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 281.9mg | 10 % | |
Potassium 801.8mg | 21 % | |
Total Carbohydrate 92.8g | 27 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 86.9g | ||
Protein 23.8g | 34 % | |
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: 613
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