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Picture of Zucchini Strand Spaghetti
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2207 kcal 110 %
  • Fat 84 g 130 %
  • Saturated 23 g 114 %
  • Carbs 276 g 92 %
  • Fiber 16 g 62 %
  • Protein 84 g 168 %
  • Cholesterol 65 mg 22 %
  • Sodium 1995 mg 83 %
  • Calcium 1312 mg 131 %
  • Magnesium 298 mg 71 %
  • Potassium 1868 mg 40 %
  • Iron 8 mg 42 %
  • Zinc 9 mg 80 %
  • Phosphorus 1471 mg 210 %
  • Vitamin A 259 µg 29 %
  • Vitamin C 68 mg 75 %
  • Thiamin (B1) 1 mg 45 %
  • Riboflavin (B2) 1 mg 67 %
  • Niacin (B3) 8 mg 49 %
  • Vitamin B6 1 mg 104 %
  • Folate equivalent (total) 156 µg 39 %
  • Vitamin B12 1 µg 48 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 9 mg 59 %
  • Vitamin K 87 µg 73 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Zucchini Strand Spaghetti

Ingredients

  • Salt and freshly ground black pepper
  • 3/4 pound whole-wheat dried spaghettini
  • 3/4 pound zucchini
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons coarsely chopped fresh basil leaves
  • 1/2 cup grated Parmesan, plus a small piece

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