Zucchini Pasta Recipe - Cooking Index
Zucchini Pasta Recipe - Cooking Index
| 4 tablespoons | 60ml | Zucchini (small) |
| 1/2 lb | 227g / 8oz | Italian sausage links - cooked, cut up |
| 2 tablespoons | 30ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Garlic clove - pressed (large) | |
| Several leaves of freash basil - torn | ||
| 1 | Diced tomatoes - (14 1/2 oz) | |
| = (preferably Muir Glen) | ||
| 1/2 cup | 73g / 2.6oz | Grated Parmesan cheese |
| 1 teaspoon | 5ml | Oregano |
Slice the unpeeled zucchini into ribbons, using a vegetable peeler and turning the squash as you go. Put 1 tablespoon of the olive oil in a saucepan over medium heat; when it's warm, add the pressed garlic. Saute briefly, then add the tomatoes and oregano. Let the sauce simmer uncoverd for a few minutes.
Meanwhile, heat the remaining tablespoon of oil in a wide skillet; when it's hot, add the zucchini. Stir for several minutes until the zucchini is soft and the edges are clear. Add salt and pepper to taste, then mix in the sauce. Add the sausage and stir well. Stir in the basil and transfer to a serving dish. Scatter the Parmesan over the top.
This recipe yields 2 servings.
Carbs: 11g
Protein: 20.7g
Fat: 36.8g
Fiber: ?
ECC = ?
Source:
Jacqueline E. Knight
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