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Spaghetti With Zucchini And Lemon Recipe
|Olive oil||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced or pressed|
|Young zucchini||8 Small, sliced for 4 cups|
|Ground black pepper||1 Dash|
|Lemon juice||1 Tablespoon (From 1 Lemon)|
|Fresh basil leaves||6 Large, cut into thin strips|
|Grated pecorino cheese||6 Ounce (2 Cups)|
Calories 560 Calories from Fat 108
% Daily Value*
Total Fat 12 g17.8%
Saturated Fat 4.7 g23.4%
Trans Fat 0 g
Cholesterol 15 mg
Sodium 568.3 mg23.7%
Total Carbohydrates 97 g32.4%
Dietary Fiber 3.5 g13.9%
Sugars 5.3 g
Protein 24 g48.7%
Vitamin A 13.6% Vitamin C 91%
Calcium 32.8% Iron 29.7%
*Based on a 2000 Calorie diet
Add the pasta, stir briefly, and cover the pot until the water boils again.
Uncover the pot.
While the pasta cooks, heat the olive oil in a large heavy nonreac-tive skillet.
Add the garlic and zucchini, and saute on medium-high heat until the zucchini begins to brown.
Sprinkle with salt and pepper.
Add the lemon juice and basil, stir, and remove from the heat.
The zucchini should be done just before the pasta is ready.
When the pasta is al dente, drain it and then toss the hot pasta in a large warmed serving bowl with about a cup of the cheese.
Top with the zucchini and serve immediately.
Offer more cheese at the table, if desired.