| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 3 | -4 | ||
INGREDIENTS
| 7 | oz | Taglierini, or Linguini |
| 8 | oz | Small firm zucchini |
| 1/2 | c | Fresh herbs, parsley basil |
| chervil lemon thyme etc | ||
| 1 | Lemon | |
| 6 | T | Virgin olive oil |
| 5 | T | Pine nuts |
| 4 | Shallots- thinly sliced and | |
| roughly chopped | ||
| 4 | t | Capers- rinsed |
| 2 | Sun-dried tomatoes- cut into | |
| thin strips | ||
| Parmesan- grated |
INSTRUCTIONS
Cut zucchini diagonally into pieces, same thickness as pasta. Cut into narrow matchsticks. Chop herbs. Remove thin strip of lemon peel and cut into fine slivers. Heat 2 T. oil in pan- add nuts. When browned, add shallots and cook at med. heat til soft. Transfer to bowl. Add oil, lemon, capers, tomatoes and herbs. Boil water. Cook zucchini approx. 1 minute and remove. Dry and add to bowl. Cook pasta and toss with herb mixture. Serve with Parmesan as a passer. Posted to fatfree digest V96 #243 From: "Jen Whitmer" <jwhitmer@centralamerica.com> Date: Mon, 2 Sep 1996 10:13:13 +0000
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Nutrition (calculated from recipe ingredients)
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Calories: 743
Calories From Fat: 232
Total Fat: 26.9g
Cholesterol: 49.9mg
Sodium: 1046mg
Potassium: 2184.8mg
Carbohydrates: 97.5g
Fiber: 18.5g
Sugar: 45.5g
Protein: 38.2g