Zucchini with Greek Yogurt Roasted Red Pepper Pasta Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini noodles with a creamy sauce of greek yogurt, roasted red pepper, garlic, and basil. Gluten-free and low-carb, this is a light but satisfying vegetarian pasta alternative.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 medium zucchini (spiralized)
- Salt
- 1/2 cup + 2 tablespoons plain Greek yogurt
- 1/4 cup canned roasted red peppers (drained, sliced, and tightly packed)
- 1 tablespoon olive oil
- 1 tablespoon garlic (minced)
- Salt (to taste)
- Black pepper (to taste)
- 1/2 cup feta cheese
- Fresh basil (thinly sliced)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1893mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 312mg
- Calcium
- 392mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1893MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.