Spaghettini With Zucchini
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound spaghettini
- 1tablespoon olive oil
- 2medium-size zucchini, trimmed and sliced very thin
- Salt and freshly ground pepper to taste
- ¼teaspoon red-pepper flakes
- 1tablespoon butter
- 4tablespoons finely chopped fresh basil or Italian parsley
Nutritional analysis per serving (4 servings)
390 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 12 grams protein; 449 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drop the spaghettini into salted boiling water and cook, stirring, until tender. Do not overcook. Drain and reserve ¼ cup of the cooking liquid.
- Step 2
Meanwhile, put the olive oil in a skillet over medium-high heat and add the zucchini, salt and pepper to taste and the pepper flakes. Cook briefly, shaking the pan, until tender.
- Step 3
In a deep saucepan, add the butter, spaghettini, zucchini mixture, the reserved cooking liquid and the basil or parsley. Heat over medium heat and toss gently until well blended. Check for seasoning.
Private Notes
Comments
Did the same. Added a sliced onion and garlic. Took a while to brown the zucchini. So many thin slices and half quantity too. Delicious. Ate it all. Added grated Parmesan.
I sauteed onions in the oil prior to adding the zucchini. Next time I'll add garlic. And I finished with butter. Very nice side pasta dish.
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