Directions:
- Bring a large pot of water to a boil and cook the pasta according to package directions. Drain.
- While the pasta is cooking, heat the oil in a large skillet over medium heat. Add shallots and garlic and cook for 5 minutes. Add carrots and zucchini and cook for another 5 minutes. Season to taste with salt and pepper.
- Stir in the orange and lemon juices and grated peels and heat through. Add the butter and stir until melted. Remove from the heat.
- Add spaghetti, parsley, mint, and thyme, and toss to combine. Top with radicchio and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 693.88 Kcal (2905 kJ) | ||
| Calories from fat | 206.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.89g | 35% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 45.33mg | 2% | |
| Potassium | 785.94mg | 17% | |
| Total Carbs | 105.86g | 35% | |
| Sugars | 12.79g | 51% | |
| Dietary Fiber | 9.4g | 38% | |
| Protein | 17.65g | 35% | |
| Vitamin C | 47.2mg | 79% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 121.8mg | 677% | |
| Calcium | 127.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 231.35 Kcal (969 kJ) | ||
| Calories from fat | 68.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.63g | 35% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 5% | |
| Sodium | 15.11mg | 2% | |
| Potassium | 262.04mg | 17% | |
| Total Carbs | 35.29g | 35% | |
| Sugars | 4.27g | 51% | |
| Dietary Fiber | 3.13g | 38% | |
| Protein | 5.88g | 35% | |
| Vitamin C | 15.7mg | 79% | |
| Vitamin A | 0.5mg | 45% | |
| Iron | 40.6mg | 677% | |
| Calcium | 42.4mg | 13% | |
* 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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