Mediterranean Zucchini Noodle Pasta - 16.5g Carbs, 6.5g Fiber, 5.4g Sugar
From: www.theroastedroot.net
Prep Time: 15 min
Total Time: 15 min
Serves: 4
4 zucchini squash
1 cup cherry tomatoes, halved
1 cup artichoke hearts, halved
1/2 cup pitted kalamata olives, halved
3 Tbsp grapeseed oil
Zest of 1 lemon
3 Tbsp fresh lemon juice
1 Tbsp white vinegar
3 cloves garlic, minced
2 Tbsp fresh parsley, chopped
1/2 tsp kosher salt, or to taste
Crumbled goat feta cheese for serving*
Rinse the zucchini squash well, pat them dry, and chop the tips and tails off.
Using a spirelli (spirilizer), make noodles out of all of the zucchini and add the noodles to a large serving bowl. Note: once you get to the last 2 inches or so of the zucchini, it will be difficult to spiral, so you can either grate it or finely chop the rest.
Add the cherry tomatoes, artichoke hearts, and kalamata olives to the bowl with the zucchini.
Whisk together the last 7 ingredients in a small bowl. Pour this dressing over the zucchini pasta and toss everything together.
Serve cold with crumbled feta cheese.
Notes: *I used goat milk feta cheese. You can leave the cheese out entirely in order to keep this recipe raw, vegan, and paleo.
Nutrition From: www.caloriecount.about.com
No added salt!!
Serves: 4
Nutrition per Serving: 183 Calories, 114 Calories from Fat, 12.6g Total Fat, 1.4g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 226mg Sodium, 868mg Potassium, 16.5g Total Carbs, 6.5g Dietary Fiber, 5.4g Sugars, 5g Protein
Vitamin A 20% - Vitamin C 91% - Calcium 8%- Iron 13%
Nutrition Grade: A
Good points:
No cholesterol
High in dietary fiber
High in manganese
High in magnesium
High in potassium
High in vitamin A
High in vitamin B6
Very high in vitamin C
Posted by: chefgloria1030@yahoo.com
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