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7Ingredients
14Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 oz. spaghetti (uncooked)
- 1 lb. zucchini
- summer squash
- 3 Tbsp. virgin olive oil (extra-)
- 2 Tbsp. preserved lemons (salted, or juice and zest from 1 lemon + 2 tsp. salt)
- 1/2 cup queso fresco cheese (crumbled)
- 1/4 cup chopped fresh cilantro
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium65mg3% |
| Potassium430mg12% |
| Protein8g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C40% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Bowden 5 years ago
Love how this turned out. Just the right amount of pasta and vegetables. The sauce was particularly amazing.
sheri bates 6 years ago
Excellent....made it for me and my best friend and it was super delicious...maybe add some garlic 😀
Urban 6 years ago
Very easy and tasty! I did not use all of the salt listed. About 1/2 of that. I will make it again.