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Add a photoServings: 6
Ingredients
- 4 sm zucchini (about 1 lb)
- 2 Tbsp. lemon juice
- 3 x cloves garlic chopped
- 2 x onions thinly sliced
- Â Â crosswise and separated into rings
- 1 Tbsp. white wine vinegar
- 3 lrg tomatoes thinly sliced
- 1/4 c. fresh basil chopped
- 1 Tbsp. fresh parsley chopped
- 1/2 tsp red pepper flakes
- 1 lb pasta (ziti)
Directions
- Serves 6Halve the zucchini lengthwise and slice into 1/2" cross sections. Place in a large bowl. Add in the lemon juice and toss well. Set aside.
- In a large no-stick frying pan over medium-high heat, cook the garlic for 30 seconds, stirring constantly; do not let it burn. Add in the onions, vinegar and zucchini. Cook for 3 to 4 min.
- Add in the tomatoes, basil, parsley and pepper flakes. Cover the pan, reduce the heat, and simmer till the zucchini is tender, about 5 to 7 min.
- Meanwhile, cook the ziti in a large pot of boiling water till just tender, about 8 min. Drain and place in a large shallow bowl. Add in the zucchini mix and toss well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 6 servings | |
| Calories 325 | |
| Calories from Fat 12 | 4% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 627mg | 18% |
| Total Carbs 66.23g | 18% |
| Dietary Fiber 4.9g | 16% |
| Sugars 7.04g | 5% |
| Protein 12.0g | 19% |
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