Zucchini-Aglio-e-Olio-With-Mushrooms
Servings
Prep Time
Cook Time
Ready In
Recipe: #18819
May 04, 2015
Categories: Dinner, Side Dishes, Vegetables, Italian, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini more
""
Ingredients
Nutritional
- Serving Size: 1 (605.5 g)
- Calories 230.9
- Total Fat - 15.7 g
- Saturated Fat - 2.4 g
- Cholesterol - 0.6 mg
- Sodium - 369.5 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 6.7 g
- Sugars - 12.3 g
- Protein - 8.9 g
- Calcium - 149.4 mg
- Iron - 3.7 mg
- Vitamin C - 100 mg
- Thiamin - 0.3 mg
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 & Variations
No special items needed.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
