Zucchini Linguine
Health Rating
| Prep |
Cook |
Ready in |
Servings |
|
| 10 min |
30 min |
40 min |
4
|
Ingredients
|
1 cup
|
Artichoke hearts, canned
(sliced into wedges)
|
|
6 tbsp
|
Basil, fresh
(julienned)
|
|
2 tbsp
|
Extra virgin olive oil
|
|
2 tbsp
|
Garlic
(shaved sliced)
|
|
1/2 tsp
|
Hot pepper (chili) flakes
|
|
1/2 cup
|
Kalamata olives
(pitted, quartered)
|
|
4 tbsp
|
Pine nuts, dried
|
|
2 cup
|
Roma tomatoes
(diced)
|
|
1/2 tbsp
|
Sea salt
|
|
15 ml
|
Shallots
(minced)
|
|
15 ml
|
Vegetable stock/broth, gluten-free
(+ 3 Tbsp)
|
|
908 gm
|
Zucchini
(thinly sliced, long)
|
Instructions
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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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada
