Linguine in Sicilian Flavours

11 30 355
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Linguine in Sicilian Flavours
Health Highlights

Ingredients


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)

Instructions


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 355
Calories from fat 186
Calories from saturated fat 31
Total Fat 20.7 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 12.6 g
Cholesterol 3.4 mg
Sodium 425 mg
Potassium 536 mg
Total Carbohydrate 35 g
Dietary Fiber 4.3 g
Sugars 7.2 g
Protein 8.9 g

Dietary servings

Per Portion


Grain 0.7
Meat Alternative 0.2
Vegetables 1.7

Energy sources


Pygal38%461.10715657856537161.508334592915852%313.3324136831693252.056949048191610%352.70748255355323111.6022722645550838%52%10%CarbohydratesFatProtein
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