Linguine in Sicilian Flavours

Linguine in Sicilian Flavours

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 4
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Ingredients


4 anchovy Anchovy, canned in olive oil, drained
3 tbsp drained Capers, canned (finely chopped)
1/8 tsp Cayenne pepper (optional)
4 tbsp Extra virgin olive oil
1 clove(s) Garlic (chopped)
4 stalk(s) Green onion, scallion, ramp (chopped)
10 small Olives (Black olives. Chopped)
150 gm Pasta, Fettuccine, dry
4 tbsp Pine nuts, dried (lightly roasted)
1 medium Zucchini (peeled and grated)
10 tomato Cherry Tomatoes (cut in half)

Instructions


Place all ingredients, except for linguine and pine nuts, in a skillet and sauté with 2 tbsp of oil on medium heat for 10 mins or until zucchini are cooked.

Roast pine nuts in a separate pan on medium heat until lightly brown.

Cook spaghetti or linguine 2-3 min less than suggested on the packaging and drain keeping about 1 cup of the cooking water. Add pasta to the sauce and continue cooking  pasta with the sauce on medium-high heat for another 1-2 minutes adding some of the cooking water until most, but not all, the water is absorbed. Add 1 tbsp oil and serve pasta “al dente”.

Nutrition Facts

Per Portion

Calories 356  
Calories from fat 184  
Calories from saturated fat 26.7  
Total Fat 20.4  g
Saturated Fat 3.0  g
Trans Fat 0.0  g
Polyunsaturated Fat 3.8  g
Monounsaturated Fat 12.6  g
Cholesterol 3.4  mg
Sodium 427  mg
Potassium 429  mg
Total Carbohydrate 35  g
Dietary Fiber 3.9  g
Sugars 4.1  g
Protein 8.2  g

Dietary servings

Per Portion


Grain 0.7
Meat Alternative 0.2
Vegetables 1.7

Energy sources


Pygal 39% 462.665515161 165.564050836 52% 309.199559664 246.839754515 9% 354.914166948 110.912168062 39% 52% 9% Carbohydrates Fat Protein
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