Vegetarian

Zucchini Spegetti takes 30 minutes to prepare.

Zucchini Spegetti takes 15 minutes to cook.

Zucchini Spegetti makes 4 servings.

The ingredients for Zucchini Spegetti are:

Coarse salt and ground pepper
8 cup zucchini
2 tablespoons olive oil
1/2 medium onion, thinly sliced, lengthwise
1 large portabello mushroom sliced
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
1 can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 cup pitted kalamata olives, quartered lengthwise
1 pint cherry or grape tomatoes, halved lengthwise
1/4 cup grated Parmesan cheese, plus more serving
1/2 cup fresh basil leaves, torn

Here is how you make Zucchini Spegetti:

Start a large pot of boiling salted water, (best pan is one with a strainer. Peel your zucchini with a potato peeler. Throw skin away. Now you are going to make zucchini pasta by using potato peeler to make noodles. Only peel till you start to see the seeds of the zucchini. Do not use the seeded part. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion, garlic and mushrooms, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add zucchini to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Ready to enjoyServing Size: 4Number of Servings: 4Recipe submitted by SparkPeople user VMO1969.

The nutritional information for Zucchini Spegetti is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 241.5

• Total Fat: 12.9 g
• Cholesterol: 0.0 mg
• Sodium: 554.6 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 5.8 g
• Protein: 5.7 g

The dietary needs meet for Zucchini Spegetti is Vegetarian