Pasta with zucchini and labneh sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 342.8
  • Total Fat: 11.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.0 mg
  • Total Carbs: 49.2 g
  • Dietary Fiber: 7.7 g
  • Protein: 13.1 g

View full nutritional breakdown of Pasta with zucchini and labneh sauce calories by ingredient


Introduction

From http://www.tasteofbeirut.com/2011/06/pasta
-with-zucchini-and-labneh-sauce/
R>Temperatures are hovering around 99F; this pasta is light and quick to prepare. All you need is a pot of yogurt, some zucchini and a little garlic. A basil bush on your windowsill would not hurt either. From http://www.tasteofbeirut.com/2011/06/pasta
-with-zucchini-and-labneh-sauce/
R>Temperatures are hovering around 99F; this pasta is light and quick to prepare. All you need is a pot of yogurt, some zucchini and a little garlic. A basil bush on your windowsill would not hurt either.
Number of Servings: 4

Ingredients

    8 ounces of pasta
    8 ounces of labneh (to make it at home, click here)
    1 pound of zucchini
    4 cloves of garlic, mashed into a paste with some salt in a mortar
    12 basil leaves
    1 jalapeño pepper (optional)
    Olive oil, as needed

Directions

From
http://www.tasteofbeirut.com/2011/06/pasta-with-zucchini-and-labneh-sauce/

Wash and dry the zucchini and dice; heat some olive oil in a large skillet and stir-fry the zucchini for about 10 minutes until it gets softer and cooks a bit.

Place half the diced zucchini in the bowl of a food processor with the labneh, garlic paste and basil. Purée the mixture, leaving the texture a bit chunky; cook the pasta and reserve about 1/2 cup of the pasta cooking water. Transfer the pasta to a bowl, add the zucchini sauce, the cooking water and toss; add the remaining zucchini and toss. Serve

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user AMS5858.

TAGS:  Vegetarian Meals |