Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
581
Calories
41g
Protein
38g
Fat
20g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1⁄4 cup olive oil
- 1 large sweet white onion, such as Vidalia,
- thinly sliced
- 1 1⁄2 lb. small zucchini, cut into rounds
- Salt and freshly ground pepper, to taste
- 1 lb. spaghetti
- Generous pinch of saffron threads, toasted
- and ground
- 3⁄4 cup chicken or vegetable stock, heated
- Grated zest of 1 lemon
- Leaves from 3 or 4 large fresh thyme sprigs,
- chopped
- About 12 zucchini blossoms, trimmed and
- halved lengthwise
- 3 Tbs. unsalted butter
- 1 cup grated Parmigiano-Reggiano or grana
- padano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes