Fresh Tomato, Basil and Lemon Zucchini Pasta (243 cal, 21gC, 16gF, 8gP, 7gFibre)
Leave a note
By Jason Labrecque
Fresh Tomato, Basil and Lemon Zucchini Pasta (243 cal, 21gC, 16gF, 8gP, 7gFibre)
Zucchini "noodles" sautéed with fresh cherry tomatoes, basil and lemon makes a wonderfully fresh and fragrant dish. Vegan and Gluten-Free!
Updated at: Mon, 22 Jan 2024 20:11:20 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories403.8 kcal (20%)
Total Fat16.2 g (23%)
Carbs51.4 g (20%)
Sugars14.5 g (16%)
Protein20 g (40%)
Sodium430.6 mg (22%)
Fiber14.2 g (51%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 Tbspolive oil
2garlic cloves
minced
2 tsplemon zest
½ tspcrushed red chili flakes
250gcherry tomatoes
halved
4zucchini
small, courgettes, if possible, a mix of yellow & green ones
1 cupwhite mushrooms
chopped
1 cuppea pods
edible podded, omit if adding chicken to recipe
0.5lemon
freshly squeezed juice of
fresh basil leaves
salt
pepper
½ cupwhite beans
if you want to decrease carb content then don ’ t add and macros will be
Instructions
Step 1
Use a julienne peeler or vegetable spiralizer to prepare the zucchini "noodles"
Step 2
2. Heat olive oil in a frying pan, add garlic, lemon zest, and crushed red chili flakes, mushooms and cook until tender.
Step 3
3. Add pea pods, white beans, cherry tomatoes and zucchini, and cook for 3 to 5 minute.
Step 4
4. If not eating Vegan, omit the white beans and peas : Add 6 oz of cooked chicken breast.
Step 5
5. Add lemon juice, fresh basil, salt and pepper and toss to combine
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
