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Zucchinilinguini

jgreghenry's picture
Ingredients
  Zucchini 1 Pound (unpeeled)
  Olive oil 2 Tablespoon
  Lemon 1 Medium, juiced
  Lemon zest 2 Teaspoon
  Salt 1 Pinch (to taste)
  Pepper 1 Pinch (to taste)
  Parmesan cheese 2 Tablespoon, shaved (FOR GARNISHING)
  Pistachio 1⁄2 Cup (8 tbs), chopped (or walnuts (FOR GARNISHING))
  Mint leaves 2 Tablespoon, chopped finely (FOR GARNISHING)
  Shallot 2 Tablespoon, mince
Directions

GETTING READY
1. Cut the two ends of the zucchini and using a peeler make thin linguini. Transfer it to a bowl.
2. Grate the lemon zest from the lemon and squeeze the juice.

MAKING
3. In a large jar add olive oil, lemon juice, lemon zest, salt and pepper and shake it well to mix all ingredients.
4. Take the bowl with zucchini linguini and pour the olive oil mix into it.
5. Toss it well to coat all the linguini with the mixture.

SERVING
6. Take a serving plate; put the tossed zucchini on it.
7. Garnish it with parmesan cheese, pistachio, mint leaves and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Taste: 
Savory
Method: 
Tossed
Ingredient: 
Zucchini
Interest: 
Easy, Healthy
Preparation Time: 
15 Minutes
Servings: 
2

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Average: 3.8 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 429 Calories from Fat 287

% Daily Value*

Total Fat 33 g51.1%

Saturated Fat 6.3 g31.7%

Trans Fat 0 g

Cholesterol 10.2 mg3.4%

Sodium 402 mg16.8%

Total Carbohydrates 25 g8.5%

Dietary Fiber 8.8 g35.1%

Sugars 6.6 g

Protein 16 g31.6%

Vitamin A 30.2% Vitamin C 124.7%

Calcium 31.1% Iron 19.2%

*Based on a 2000 Calorie diet

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Zucchinilinguini Recipe Video