Fusilli with Zucchini

1 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 15 min
410 calories/serving

Ingredients

5.7 oz gluten free/wheat free fusilli, or penne 2 1/2 cups
1 zucchini, cut into 4-5 mm rounds 4.6 oz
1 tbsp olive oil 0.5 fl.oz
3 tbsp Parsley and Garlic Base 1.5 fl.oz
1/4 tsp paprika 0.1 oz
1/3 cup My Mother's Tomato Sauce 2.9 fl.oz
2 tbsp lactose free cream 10% 1 fl.oz
0.3 oz cheese, lactose-free, grated
1 pinch salt [optional]
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 oil in a pan over medium heat. Add the parsley and garlic 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 cream, pepper to taste, sprinkle with grated cheese, then mix well. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

410

Fat

17 g

27 %

Saturated 3.4 g
+ Trans 0 g

17 %

Cholesterol

10 mg

Sodium

160 mg

6 %

Carbohydrate

58 g

19 %

Fibre

4 g

14 %

Sugars

3 g

Net Carbs

54 g

Protein

4 g

Vitamin A

33 %

Vitamin C

36 %

Calcium

8 %

Iron

10 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin K
Good source of  :
Folacin, Manganese, Selenium, Vitamin C, Vitamin E
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Niacin, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This recipe is in the following categories

Pasta | Main courses/Entrées | Halal | Kosher | Vegetarian | Italian

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.