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|
ZUCCHINI
PASTA
Recipe from:
The Low-Carb Cookbook by Fran McCullough
- 4 small zucchini
- 1/2 pound
cooked italian sausage links, cut up
- 2 tablespoons
olive oil
- Salt and
pepper
- 1 large garlic
clove, pressed
- Several leaves
of freash basil, torn
- 1 (14 1/2
- ounce) can diced tomatoes, preferably Muir Glen
- 1/2 cup grated
Parmesan cheese
- 1 teaspoon
oregano
Slice the unpeeled
zucchini into ribbons, using a vegetable peeler and turning the
squash as you go. Put 1 tablespoon of the olive oil in a saucepan
over medium heat; when it's warm, add the pressed garlic. Saute
briefly, then add the tomatoes and oregano. Let the sauce simmer
uncoverd for a few minutes.
Meanwhile, heat
the remaining tablespoon of oil in a wide skillet; when it's hot,
add the zucchini. Stir for several minutes until the zucchini is
soft and the edges are clear. Add salt and pepper to taste, then
mix in the sauce. Add the sausage and stir well. Stir in the basil
and transfer to a serving dish. Scatter the Parmesan over the top. |
| Nutritional
Facts: |
- Servings:
2
- Carbs: 11g
- Protein:
20.7g
- Fat: 36.8g
- Fiber: ?
- ECC = ?
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