Oh My Veggies · by Nicole★ 5.0 (2)
Zucchini and Lemon Spaghetti
NUTRITION · PER SERVING25M COOK
CAL 29%·PRO 33%
CARBS 76G53% OF CAL
10G FIBER0G ADDED3G INTRINSIC63G OTHER3G TOTAL SUGAR
FAT 25G40% OF CAL
4G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spaghetti tossed with zucchini, garlic, sage, and lemon. Finished with Parmesan cheese. A light, herbaceous pasta dish.
mainitalianpasta🥄 saucepanvegetarian
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Nutrition & ingredients
Ingredients
serves 2- 7 oz. dried spaghetti (I used whole wheat)
- 3 tbsp. olive oil (plus more for drizzling)
- 2 medium zucchini (thinly sliced lengthwise)
- 3 cloves garlic (finely chopped)
- 1 1/2 tsp. fresh sage (chopped)
- 1 1/2 tsp. fresh rosemary (chopped)
- 2 tbsp. grated Parmesan or Pecorino Romano cheese (plus more for serving (optional))
- 4 oz. feta cheese (crumbled (optional))
- zest of 1/2 lemon
- sea salt and black pepper (to taste)
At a glance
PER SERVING · TIME 25M
CAL 29%·PRO 33%
CARBS 76G53% OF CAL
10G FIBER0G ADDED3G INTRINSIC63G OTHER3G TOTAL SUGAR
FAT 25G40% OF CAL
4G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 141mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 483mg
- Calcium
- 112mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 141MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.