Zucchini Linguine

Zucchini Linguine

Health Rating
Prep Cook Ready in Servings
10 min 30 min 40 min 4
add
more

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


Pygal35%458.216990394155.22356333753%321.260474806260.18995842912%348.518366396113.09170221735%53%12%CarbohydratesFatProtein
Recipe from:
About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada