Check out the Zucchini Pasta calories and how many carbs in Zucchini Pasta. Learn all the nutrition facts about what you eat at GymAmerica.
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Sunday, July 1, 2012 at 1:30pm
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Main Dishes
Serving size: 1 each Recipe category: Main Dishes Prep time: 10 min Cook time: 7 min Difficulty: Easy
Calories: 73 (4% DV) Fat: 5g (8% DV) Carbohydrates: 6g (2% DV) Protein: 3g (6% DV)
Description: If you miss pasta, because you don’t eat wheat or you’re on a low-carbohydrate diet, this dish makes a nice stand-in for fettuccine. Be careful not to overcook — it will be al dente with a few minutes of cooking, after which it will quickly fall apart. When made just right, it’s silky and wonderful. You can serve as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or mandolin to make the thin zucchini strips.
Ingredients: Makes 8 servings (8 each)
2
lb.
2
tablespoons
3
dashes
3/4
cup
1/4
cup
Directions:
1
Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.
2
Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.