Zucchini Linguine

12 40 218
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Zucchini Linguine
Health Highlights
A great side to add to a good portion of protein!


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)


1. Heat the olive oil over medium heat; add the shallots, shaved garlic and crushed red chili flakes.

3. Sauté for 2-3 minutes with light browning.

3. Add Roma tomatoes, salt, and vegetable stock, cook until tomatoes are tender and the sauce thickens a bit.

4. Add artichokes and olives and warm through.

5. Add zucchini and cook until warmed through but do not overcook.

6. Remove from heat and toss in basil.

7. Mound high evenly in pasta bowls and sprinkle with pine nuts.



may help to improve digestion, it contains folate, vitamin C and vitamin K

Nutrition Facts

Per Portion

Calories 218
Calories from fat 128
Calories from saturated fat 15.5
Total Fat 14.2 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 7.3 g
Cholesterol 0
Sodium 1201 mg
Potassium 1028 mg
Total Carbohydrate 19.5 g
Dietary Fiber 6.9 g
Sugars 9.0 g
Protein 6.6 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 5.1

Energy sources


Meal Type(s)