Zucchini Aglio e Olio With-Mushrooms
Recipe: #18819
May 04, 2015
Categories: Side Dishes, Italian, One-Pot Meal, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian Zucchini, Vegetarian Dinner, Vegan Dinner, Italian Dinner, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (606 g)
- Calories 224
- Total Fat - 15.2 g
- Saturated Fat - 2.3 g
- Cholesterol - 0 mg
- Sodium - 513.7 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 6.7 g
- Sugars - 12.8 g
- Protein - 7.6 g
- Calcium - 147.6 mg
- Iron - 3.6 mg
- Vitamin C - 100 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large frying pan or skillet, combine olive oil and garlic together before turning the heat on (this is to prevent the garlic from burning).
Step 2
Turn heat on and let garlic cook gently for about 30 seconds.
Step 3
Add mushrooms and chilli flakes into the pan and cook till mushrooms have softened.
Step 4
Add your spiralized zucchini in, add veggie stock. Toss to heat through, Season liberally with salt and freshly cracked black pepper.
Step 5
Turn heat off and add basil, baby spinach lemon zest , and 1 Tbsp Extra Virgin olive oil in. Toss to coat in sauce and dish out to serve.
Tips
No special items needed.
1 Reviews
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