| 11 | 30 | 360 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 4 anchovy | Anchovy, canned in olive oil, drained |
| 3 tbsp drained | Capers, canned (finely chopped) |
| 4 tbsp | Extra virgin olive oil |
| 1 dash | Cayenne pepper (optional) |
| 1 clove(s) | Garlic (chopped) |
| 4 stalk(s) | Green onion (chopped) |
| 1 medium | Zucchini (peeled and grated) |
| 10 tomato | Cherry Tomatoes (cut in half) |
| 10 small | Olives (Black olives. Chopped) |
| 150 gm | Pasta, Fettuccine, dry |
| 4 tbsp | Pine nuts, dried (lightly roasted) |
1. 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.
2. Roast pine nuts in a separate pan on medium heat until lightly brown.
3. Cook spaghetti or linguine 2-3 min less than suggested on the packaging and drain keeping about 1 cup of the cooking water.
4. 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.
5. Add 1 tbsp oil and serve pasta “al dente”.
| Grain | 0.7 |
| Meat Alternative | 0.2 |
| Vegetables | 1.7 |
