Directions:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
- Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 817.37 Kcal (3422 kJ) | ||
| Calories from fat | 215.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.94g | 37% | |
|---|---|---|---|
| Cholesterol | 70.01mg | 23% | |
| Sodium | 1304.21mg | 54% | |
| Potassium | 171.5mg | 4% | |
| Total Carbs | 123.04g | 41% | |
| Sugars | 8.79g | 35% | |
| Dietary Fiber | 5.58g | 22% | |
| Protein | 24.84g | 50% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 5.9mg | 33% | |
| Calcium | 64.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 226.1 Kcal (947 kJ) | ||
| Calories from fat | 59.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.62g | 37% | |
|---|---|---|---|
| Cholesterol | 19.37mg | 23% | |
| Sodium | 360.78mg | 54% | |
| Potassium | 47.44mg | 4% | |
| Total Carbs | 34.04g | 41% | |
| Sugars | 2.43g | 35% | |
| Dietary Fiber | 1.54g | 22% | |
| Protein | 6.87g | 50% | |
| Vitamin C | 1mg | 6% | |
| Iron | 1.6mg | 33% | |
| Calcium | 17.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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