Linguine in Sicilian Flavours

11 30 328
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Linguine in Sicilian Flavours
Health Highlights


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 Linguine, 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”.

Nutrition Facts

Per Portion

Calories 328
Calories from fat 195
Calories from saturated fat 31
Total Fat 21.6 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 12.2 g
Cholesterol 32 mg
Sodium 378 mg
Potassium 437 mg
Total Carbohydrate 26.9 g
Dietary Fiber 3.5 g
Sugars 6.1 g
Protein 8.2 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 0.2
Vegetables 1.7

Energy sources


Meal Type(s)