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Zucchini and Spaghetti Squash Vegetable Pasta
CLEAN CUISINE AND MORE12Ingredients
40Minutes
340Calories
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Ingredients
US|METRIC
5 SERVINGS
- 5 cups zucchini (spiralized, Note: Click HERE for how to sprialize zucchini)
- 3 Tbsp. extra-virgin olive oil
- 2 shallots (chopped)
- 6 cloves garlic (chopped)
- 4 cups spaghetti squash (roasted, Note: Click HERE for how to cook spaghetti squash)
- 1 cup black olives (chopped)
- 1 cup sundried tomatoes (packed in extra virgin olive oil, drained and chopped)
- 1 cup chopped parsley
- 1/4 cup capers
- red chili flakes (to taste)
- sea salt (Unrefined, to taste)
- 1/2 cup goat cheese (OR almond-milk ricotta cheese, such as Kite Hill brand)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium940mg39% |
| Potassium1140mg33% |
| Protein14g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A80% |
| Vitamin C90% |
| Calcium35% |
| Iron20% |
* 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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