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This is a perfect Friday night dinner.
Enjoy with Love,
Catherine
xo
Ingredientes
- 1 lb. of your favorite spaghetti
- 3 zucchiniâs â sliced (with or without skin)
- 1 onion â sliced
- 3 vine ripe tomatoâs â quartered
- 4 cloves of garlic â chopped
- 2 oz. can of anchovies â in oil
- Handful of Italian parsley â chopped
- Handful of fresh basil â chopped
- 1 cup of chicken broth
- Juice of 1 lemon
- Dashes of salt
- Dashes of black pepper
- Dashes of red pepper flakes
- One cup of croutons
- Grated Romano cheese
Direcciones
- Prepare the spaghetti as directed.
- Heat a large frying pan with a drizzle of olive oil.
- Add the sliced zucchini, onions and garlic. Sauté until the zucchini slightly golden and the onion is slightly translucent. Season the veggies with a few dashes of salt and pepper.
- Add the tomatoes, basil and parsley and continue to sauté. Make room in the middle of the pan and add the anchovies with the oil. Mash with a fork until almost paste like and toss.
- Squeeze the juice of the lemon into a cup. Add the chicken broth to the lemon juice and add to the pan.
- Place one cup of croutons in a food processor and give a few good chops.
- Place the spaghetti in a serving bowl. Drizzle with a little olive oil and season with dashes of red pepper flakes. Grate Romano cheese and toss. Top with the croutons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 34 | 27% |
| Total Fat 3.85g | 5% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 698mg | 29% |
| Potassium 553mg | 16% |
| Total Carbs 14.92g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.83g | 3% |
| Protein 9.18g | 15% |
