Linguine with Zucchini and Lemon

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Linguine with Zucchini and Lemon
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
421
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie421 cal.(20 %)
Protein16 g(16 %)
Fat13 g(11 %)
Carbohydrates59 g(39 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K18.9 μg(32 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.4 mg(29 %)
Folate57 μg(19 %)
Pantothenic acid0.5 mg(8 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C38 mg(40 %)
Potassium575 mg(14 %)
Calcium115 mg(12 %)
Magnesium95 mg(32 %)
Iron3.4 mg(23 %)
Iodine9 μg(5 %)
Zinc2 mg(25 %)
Saturated fatty acids3 g
Uric acid83 mg
Cholesterol9 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
300 grams Linguine
2 Tbsps olive oil
2 garlic cloves
2 Zucchini
1 lemon (Juice and zest)
50 grams Ricotta cheese
1 Tbsp Parmesan (freshly grated)
2 Tomatoes
2 Tbsps Pine nuts (chopped)
Basil (for garnish)
salt
peppers (freshly ground)

Preparation steps

1.

For the pasta: In a pot of boiling salted water, cook linguine until al dente. Reserve some pasta water for later use. 

2.

For the sauce: Peel and finely chop the garlic.

3.

Rinse the zucchini and the trim off the ends. Slice into thin strips.

4.

Rinse, core, and quarter the tomatoes. Dice into small cubes. 

5.

In a skillet, heat the oil. Add the garlic and zucchini to cook for 2-3 minutes. Stir in the cooked linguine, the reserved pasta water, lemon juice, lemon zest, ricotta, Parmesan, tomatoes and pine nuts, and toss together until the noodles are coated and warmed through. Season with salt and pepper and garnish with basil.