Zucchini Linguine

12 40 230
Ingredients Minutes Calories
Prep Cook Meals
10 min 30 min 2
Zucchini Linguine
Health Rating

Ingredients for 2 meals

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1/2 cup Artichoke hearts, canned (sliced into wedges)
3 tbsp Basil, fresh (julienned)
1 tbsp Extra virgin olive oil
1 tbsp Garlic (shaved sliced)
1/4 tsp Hot pepper (chili) flakes
1/4 cup Kalamata olives (pitted, quartered)
2 tbsp Pine nuts, dried
1 cup Roma tomatoes (diced)
1/4 tbsp Sea salt
8 ml Shallots (minced)
8 ml Vegetable stock/broth, gluten-free (+ 3 Tbsp)
454 gm Zucchini (thinly sliced, long)


Heat the olive oil over medium heat; add the shallots, shaved garlic and crushed red chili flakes.

Sauté for 2-3 minutes with light browning.

Add Roma tomatoes, salt, and vegetable stock, cook until tomatoes are tender and the sauce thickens a bit.

Add artichokes and olives and warm through.

Add zucchini and cook until warmed through but do not overcook.

Remove from heat and toss in basil.

Mound high evenly in pasta bowls and sprinkle with pine nuts.

Nutrition Facts

Per Portion

Calories 230
Calories from fat 122
Calories from saturated fat 18.7
Total Fat 13.6 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 7.8 g
Cholesterol 0
Sodium 1203 mg
Potassium 1060 mg
Total Carbohydrate 20.1 g
Dietary Fiber 6.6 g
Sugars 8.6 g
Protein 6.7 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 5.1

Energy sources

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