Photo: Eaters Collective
zucchini strand spaghetti
8 ingredients
openrecipes
Believe it or not, I’ve actually cooked dinner a few times this month. Like, three! Maybe even four. I don’t know, does a corn tortillas chmeared with refried beans, salsa and toasted with some shredded cheese on top count as dinner? Oh it does? Then definitely, most certainly four. We’re all about the refined eatin’ at the smittenkitchen.
Estimated Nutrition (whole recipe, rough)
264
Calories
12g
Protein
21g
Fat
8g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- Salt and freshly ground black pepper
- 3/4 pound whole-wheat dried spaghettini
- 3/4 pound zucchini
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1/2 teaspoon red pepper flakes
- 3 tablespoons coarsely chopped fresh basil leaves
- 1/2 cup grated Parmesan, plus a small piece
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes