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Zucchini Spaghetti

Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 204 kcal
Author Andie Thueson adapted From Rachel Ray

Ingredients

  • 1 - 2 Cups grated
  • Zucchini
  • patted dry
  • 2 TBS Olive Oil
  • 3 cloves garlic chopped
  • Salt and freshly ground black pepper
  • 1 pound whole wheat spaghetti cooked al dente
  • 1/2 cup grated Parmesan Cheese

Instructions

  1. Use food processor to shred zucchini (use paper towels to pat dry)
  2. Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. When garlic speaks by sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.
Nutrition Facts
Zucchini Spaghetti
Amount Per Serving (1 g)
Calories 204 Calories from Fat 68
% Daily Value*
Fat 7.6g12%
Saturated Fat 1.1g7%
Cholesterol 4mg1%
Carbohydrates 30.8g10%
Fiber 5.1g21%
Sugar 0.9g1%
Protein 6.2g12%
* Percent Daily Values are based on a 2000 calorie diet.