Zucchini Fettuccine Puttanesca

Thursday, September 13, 2012

(image from Minnesota Locavore)

Here's another great recipe from Carb-Conscious Vegetarian by Robin Robertson:

Zucchini Fettuccine Puttanesca

4-6 Zucchini, cut into long, thin strips
1 tbsp Olive Oil
3 cloves garlic, finely chopped
2 cups finely diced fresh or canned Tomatoes
3/4 cup kalamata or gaeta olives, pitted and halved
2 tbsp capers, rinsed, drained, and chopped
1/2 tsp dried basil (or 1-2 tsp fresh)
1/4 tsp red-pepper flakes, or to taste (optional)
3 tbsp finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper

Steam the zucchini strips until tender, about 5 minutes.  Set aside.

Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, being careful not to burn it, about 30 seconds. Stir in the tomatoes, olives, capers, basil, red-pepper flakes (if using) parsley, and salt and pepper to taste. Add the reserved zucchini and cook until heated though, tossing gently to coat the zucchini with the sauce.

Serves 4
Per serving:  68 calories, 5g fat, 1g protein, 5g carbohydrates, 2g fiber, 0mg cholestorol, 282mg sodium