Directions:
- With a swivel vegetable peeler, slice zucchini into thin ribbons, lengthwise.
- Heat oil in a skillet and saute the garlic for 30 seconds.
- Add zucchini ribbons and cook over low heat, stirring constantly, for 5-7 minutes.
- Stir in basil, chiles, lemon juice, light cream, grated Parmesan, cheese and season with salt and pepper to taste. Keep warm on low heat.
- Cook the tagliatelle in a large pan of lightly salted boiling water for 10 minutes, al dente. Drain, and put in a warm serving bowl.
- Pile the zucchini mixture on top of the paste and serve immediately with bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.33 Kcal (1094 kJ) | ||
| Calories from fat | 209.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.24g | 36% | |
|---|---|---|---|
| Cholesterol | 4.4mg | 1% | |
| Sodium | 93.88mg | 4% | |
| Potassium | 667.17mg | 14% | |
| Total Carbs | 9.42g | 3% | |
| Sugars | 3.32g | 13% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 6.28g | 13% | |
| Vitamin C | 79.7mg | 133% | |
| Iron | 1.8mg | 10% | |
| Calcium | 94mg | 9% | |
| Amount Per 100 g | |||
| Calories | 131.08 Kcal (549 kJ) | ||
| Calories from fat | 104.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.66g | 36% | |
|---|---|---|---|
| Cholesterol | 2.21mg | 1% | |
| Sodium | 47.09mg | 4% | |
| Potassium | 334.65mg | 14% | |
| Total Carbs | 4.73g | 3% | |
| Sugars | 1.67g | 13% | |
| Dietary Fiber | 1.06g | 8% | |
| Protein | 3.15g | 13% | |
| Vitamin C | 40mg | 133% | |
| Iron | 0.9mg | 10% | |
| Calcium | 47.1mg | 9% | |
* 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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