Directions:
- Carefully drag a vegetable peeler the length of the zucchini to create
- Long strands. Discard centers with the seeds.
- Heat a large nonstick saute pan over medium heat with the butter.
- Add the zucchini and quickly toss to coat with the butter.
- Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute.
- Add the egg noodles. Toss once again until pasta is warmed through but zucchini
- Remains crisp tender.
- Taste and adjust flavor with salt and pepper.
- Sprinkle with Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.7 Kcal (288 kJ) | ||
| Calories from fat | 26.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 5% | |
|---|---|---|---|
| Cholesterol | 15mg | 5% | |
| Sodium | 617.59mg | 26% | |
| Potassium | 75.76mg | 2% | |
| Total Carbs | 8.48g | 3% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 2.6g | 5% | |
| Vitamin C | 5mg | 8% | |
| Iron | 0.9mg | 5% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 150.74 Kcal (631 kJ) | ||
| Calories from fat | 57.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 5% | |
|---|---|---|---|
| Cholesterol | 32.91mg | 5% | |
| Sodium | 1355.14mg | 26% | |
| Potassium | 166.24mg | 2% | |
| Total Carbs | 18.6g | 3% | |
| Sugars | 0.13g | 0% | |
| Dietary Fiber | 2.07g | 4% | |
| Protein | 5.72g | 5% | |
| Vitamin C | 10.9mg | 8% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.9mg | 5% | |
| Calcium | 83.7mg | 4% | |
* 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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