Try this Summer Spaghetti with Garden Fresh Zucchini recipe, or contribute your own.
Suggest a better description1. Cook the spaghetti in a pot of salted water.
2. Heat the EVOO in a large pan. Add the corn, zucchini, garlic and pepper flakes. Saute, stirring occasionally, until the zucchini is
tender but not browned. 4 to 6 minutes.
3. When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly. Add the tomatoes, pecans and
half the cheese. Garnish with basil and additional parm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 340 | ||
Calories from Fat: 116 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 7mg | 0 % | |
Potassium 235.6mg | 6 % | |
Total Carbohydrate 48.1g | 14 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 44.8g | ||
Protein 8.9g | 13 % | |
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: 340
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