Fusilli with Zucchini
Ingredients
| 160 g | gluten free/wheat free fusilli, or penne | 2 1/2 cups | |
| 1 | zucchini, cut into 4-5 mm rounds | 130 g | |
| 1 tbsp | olive oil | 15 mL | |
| 3 tbsp | Parsley and Garlic Base | 45 mL | |
| 1/4 tsp | paprika | 1 g | |
| 1/3 cup | My Mother's Tomato Sauce | 85 mL | |
| 2 tbsp | cream 15% | 30 mL | |
| 2 tbsp | Parmesan cheese, grated | 6 g | |
| 1 pinch | salt [optional] | 0.2 g | |
| ground pepper to taste [optional] |
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
A mandolin will make slicing the zucchini easier.
Method
- Prepare the zucchini. Slice them into 4-5 mm rounds.
- Heat oil in a pan over medium heat. Add the parsley and garlic base. Add the zucchini rounds and cook 5 min uncovered, stirring frequently.
- To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta.
- Back to the zucchini pan, add salt, cover, and cook over low heat about 8-10 min, or until the zucchini is soft, but still al dente. Add paprika to taste, the tomato sauce and cook just a few minutes.
- Pour the drained fusilli into the zucchini pan, add the cream, pepper to taste, sprinkle with grated Parmesan, then mix well. Serve in the warmed dishes.
Nutrition Facts Table
per 1 serving (160g)
|
Amount % Daily Value |
|
Calories 470 |
|
Fat 19 g 29 % |
|
Saturated
4.4 g
22 % |
|
Cholesterol 10 mg |
|
Sodium 150 mg 6 % |
|
Carbohydrate 64 g 21 % |
|
Fibre 4 g 16 % |
|
Sugars 4 g |
|
Net Carbs 60 g |
|
Protein 10 g |
|
Vitamin A 34 % |
|
Vitamin C 37 % |
|
Calcium 11 % |
|
Iron 20 % |
Claims
This recipe is :- Free :
- Added Sugar
- Excellent source of :
- Potassium, Vitamin A, Vitamin K
- Good source of :
- Iron, Phosphorus, Vitamin C, Vitamin E
- Source of :
- Calcium, Fibre, Folacin, Magnesium, Manganese, Niacin, Vitamin B2, Vitamin B6, Zinc
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | 4 |
| Vegetables | ½ |
| Meat and Alternatives | 0 |
| Fats | 3 ½ |
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