Zucchini Spaghetti With Fresh Basil

Diet.Chef's picture

Dec. 22, 2010


Zucchini 2 Pound , ends trimmed
Cornstarch 1 Tablespoon
Canned chicken broth/Stock 1/3 Cup (5.33 tbs)
Dry white wine 2 Tablespoon
Salt 1/2 Teaspoon
Black pepper 1/8 Teaspoon
Olive oil 1 Tablespoon
Garlic 1 Clove (5 gm) , minced or crushed
Parmesan cheese 1 Ounce , grated
Basil 1/2 Cup (8 tbs) , slivered


1. Push the zucchini lengthwise through a mandoline sheer to make fine (1/8-inch) strands.

2. In a small bowl, stir together the cornstarch, chicken broth, wine, salt and pepper. Set the sauce aside.

3. Spoon the olive oil into a large heavy skillet and place over moderately high heat. Add the garlic and cook for 10 seconds. Add the zucchini strands and stir-fry for 1 to 2 minutes, until they give up some of their liquid. Stir the sauce and add it to the skillet. Bring to a boil over high heat, stirring to thicken. Remove from the heat. Stir in half of the Parmesan cheese and all of the basil. Divide among 4 shallow soup plates. Top the portions with the remaining 2 tablespoons Parmesan, dividing equally. Serve right away. If you can afford the calories, serve with sliced Italian bread to sop up the juices.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 495Calories from Fat 216

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 1542 mg64.25%

Total Carbohydrates 49 g16.3%

Dietary Fiber 10 g40%

Sugars 16 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet