RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1493
| View Recipe |
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| Recipe Name: |
Linguine with Garlic, Onions and Zucchini |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.90
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.33 Cup basil, fresh chopped
0.75 Pound pasta, linguine
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Directions:
In a stockpot or large kettle, bring water to a boil, with 1 tablespoon oil and salt, for the pasta.
In a large skillet, heat 1/4 oil over medium high heat. Add onions and sauté 2 to 3 minutes, stirring. Add garlic and zucchini and sauté, stirring, 3 to 5 minutes.
Stir in the chopped basil and pepper to taste, turn into ovenproof dish, and keep warm in a 200-degree oven.
Slowly add pasta to boiling water and cook 4 to 5 minutes for fresh, or 8 to 12 minutes for dried, or until al dente. Turn pasta into colander to drain; dry stockpot.
Return pasta to stockpot over medium heat, stir in butter, and toss until melted. Transfer pasta to serving dish, spoon zucchini mixture over the top, sprinkle with parmesan. Serve. |
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| Nutrition per Serving: |
| Calories: |
327 |
Total Carbs: |
15.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
18.8 |
Fat: |
26.6 |
Protein: |
9.84 |
| Fiber: |
1.99 |
Sodium: |
1757.96 |
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