Zucchini Pasta
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
21.18 oz
zucchini
14.12 oz
tomato sauce
2 cloves
garlic
2 tbsp
Olive oil
0.35 oz
Basil
1 tsp
Salt
0.5 tsp
Black pepper
Directions
Step 1
Spiralize the zucchini into thin strands.
Step 2
Heat olive oil in a pan and sauté minced garlic until fragrant.
Step 3
Add tomato sauce, salt, and black pepper to the pan. Cook for 5 minutes.
Step 4
Add the spiralized zucchini to the pan and cook for 2 minutes, until tender.
Step 5
Serve the zucchini pasta with fresh basil leaves.
Nutrition Facts
Fat:
3 g
(27
kcal)
Protein:
2 g
(8
kcal)
Carbohydrates:
12 g
(48
kcal)
| Calories | 3.528 kcal | 0.18% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0.1323 g | 0.09% |
| Carbohydrates | 0.5292 g | 0.11% |
| Sodium | 17.64 mg | 3.53% |
| Fibers | 0.1764 g | 0.46% |
| Sugars | 0.3528 g | 0% |
| Protein | 0.0882 g | 0.1% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.2646 mg | 0.05% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0 mg | 0% |
| Selenium | 0.0441 mcg | 0.01% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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