Zucchini Linguini w/Walnuts

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 256.5
  • Total Fat: 12.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 587.9 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 7.1 g

View full nutritional breakdown of Zucchini Linguini w/Walnuts calories by ingredient


Introduction

Taken from American Heart Assn Cookbook. The recipe calls for 8 oz. sliced button mushrooms to be browned with the garlic and spices, but I don't care for mushrooms and didn't add them. Taken from American Heart Assn Cookbook. The recipe calls for 8 oz. sliced button mushrooms to be browned with the garlic and spices, but I don't care for mushrooms and didn't add them.
Number of Servings: 4

Ingredients

    4 oz. dried linguini
    2 med. zucchini, sliced
    1 med. onion, thinly sliced
    1 tbsp. dried oregano, crumbled
    4 med. garlic cloves, minced
    1/4 tsp. crushed red pepper flakes
    Vegetable oil spray
    1/2 cup chopped walnuts, dry-roasted
    2 tsp. olive oil
    1 tsp salt

Directions

Prepare the pasta using the package directions, ommiting the salt and oil. Drain, reserving 1/2 cup pasta water.
Meanwhile, heat a 12" nonstick skillet over med-high heat. Cook the zucchini and onion for 8 minutes or until beginning to lightly brown on the edges, stirring frequently. Transfer to plate.
Put the oregano, garlic, and red pepper flakes in the skillet. Lighly spray with vegetable oil spray. Cook for 4 min. or until beginning to lightly brown.
Stir the zucchini mixture into the seasoning mixture. Stir in the pasta and reserved pasta water. Cook for 30 sec. or until most of the liquid has evaporated. Remove from the heat.
Stir in the walnuts, oil and salt. Toss gently.
Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user JEEPLADY41.