Fusilli with Zucchini

1 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 15 min
410 calories/serving
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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 Garlic-Infused Oil 15 mL
3 tbsp Parsley Base 45 mL
1/4 tsp paprika 1 g
1/3 cup My Mother's Tomato Sauce 85 mL
2 tbsp lactose free cream 10% 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

  1. Prepare the zucchini. Slice them into 4-5 mm rounds.
  2. Heat garlic-infused oil in a pan over medium heat. Add the parsley base. Add the zucchini rounds and cook 5 min uncovered, stirring frequently.
  3. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta.
  4. 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.
  5. Pour the drained fusilli into the zucchini pan, add the lactose-free cream, pepper to taste, sprinkle with grated Parmesan, then mix well. Serve in the warmed dishes.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

410

Fat

17 g

26 %

Saturated 3.4 g
+ Trans 0 g

17 %

Cholesterol

10 mg

Sodium

190 mg

8 %

Carbohydrate

58 g

19 %

Fibre

3 g

14 %

Sugars

3 g

Net Carbs

55 g

Protein

5 g

Vitamin A

33 %

Vitamin C

36 %

Calcium

8 %

Iron

10 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Potassium, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Iron, Phosphorus, Vitamin C
Source of  :
Calcium, Fibre, Folacin, Magnesium, Manganese, Vitamin B2, Vitamin B6

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Meat and Alternatives 0
Fats 3

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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