10 Ingredients
  • 1 lb. zucchini
  • ¼ c. all-purpose flour
  • salt
  • ½ c. extra-virgin olive oil
  • 2 tbsp. extra-virgin olive oil
  • ¾ lb. spaghetti
  • 1 c. shredded Parmigiano-Reggiano cheese
  • ½ c. torn basil leaves
  • Freshly ground pepper
  • Lemon wedges
Nutrition
779
39% daily value
4 servings
                                       
                                            vegetarian
     

Fat

69% 45

Saturated

52% 10

Trans

- 0

Monounsaturated

- 27

Polyunsaturated

- 5

Carbs

25% 74

Carbs (net)

- 70

Fiber

17% 4

Sugars

- 5

Sugars, added

- 0

Protein

41% 20

Cholesterol

10% 29

Sodium

27% 637

Calcium

24% 238

Magnesium

20% 78

Potassium

15% 538

Iron

13% 2

Zinc

17% 3

Phosphorus

50% 349

Vitamin A

10% 94

Vitamin C

36% 22

Thiamin (B1)

13% 0

Riboflavin (B2)

19% 0

Niacin (B3)

12% 2

Vitamin B6

17% 0

Folate equivalent (total)

19% 75

Folate (food)

- 55

Folic acid

- 12

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

27% 5

Vitamin K

50% 40
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