Ingredients

  • ¾ pound small zucchini, washed and trimmed
  • 2 quarts water
  • pound fine egg noodles
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Freshly ground black pepper (8 turns of the pepper mill)
  • 1 teaspoon chopped garlic
  • 2 tablespoons chopped fresh basil leaves
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      222 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 6 grams protein; 31 milligrams cholesterol; 324 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Slice the zucchini into long julienne strips.
  2. Bring water to a boil in a pot and cook the noodles until tender. Drain and reserve 1/4 cup of the cooking liquid.
  3. Heat the oil and add the zucchini and sprinkle it with salt and pepper. Saute briefly, just to heat the zucchini through. Add the garlic and basil. Add the noodles and reserved cooking liquid. Cook, stirring gently, until the mixture is hot. Serve with grated Parmesan cheese if desired.

15 minutes

Dining and Cooking