ZUCCHINI PASTA
Ingredients:
4 small zucchini
1/2 pound cooked italian sausage links, cut up
2 tablespoons olive oil
Salt and pepper
1 large garlic clove, pressed
Several leaves of freash basil, torn
1 (14 1/2 - ounce) can diced tomatoes, preferably Muir Glen
1/2 cup grated Parmesan cheese
1 teaspoon oregano
Slice the unpeeled zucchini into ribbons, using a vegetable
peeler and turning the squash as you go. Put 1 tablespoon
of the olive oil in a saucepan over medium heat; when it's
warm, add the pressed garlic. Saute briefly, then add the
tomatoes and oregano. Let the sauce simmer uncoverd for a
few minutes.
Meanwhile, heat the remaining tablespoon
of oil in a wide skillet; when it's hot, add the zucchini.
Stir for several minutes until the zucchini is soft and the
edges are clear. Add salt and pepper to taste, then mix in
the sauce. Add the sausage and stir well. Stir in the basil
and transfer to a serving dish. Scatter the Parmesan over
the top.
Nutritional Facts:
- Servings: 2
- Carbs: 11g
- Protein: 20.7g
- Fat: 36.8g
- Fiber: ?
- ECC = ?
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