Zucchini Ribbon Pasta With Fried Egg And Pecorino Recipe
Recipe By Serious Eats
Raw ribbons of zucchini soften in a light dressing of olive oil and lemon. Served with grated pecorino and a fried egg, this is a quick, light, healthy summer supper.
Ingredients For Zucchini Ribbon Pasta With Fried Egg And Pecorino Recipe
3 Large zucchinis, cut into thin ribbons on a mandoline
0.25 cup A slivered almonds, toasted
1 tablespoon Chopped scallions, light green parts only
3 tablespoon Extra Virgin Olive Oil, Divided
1 tablespoon Freshly squeezed juice from about 1 lemon
Kosher Salt And Freshly Ground Black Pepper
0.5 cup A shaved pecorino romano
Nutrition value
366
calories per serving
36 g Fat10 g Protein2 g Carbs3 g FiberOther
Current Totals
36 g Fat
10 g Protein
2 g Carbs
3 g Fiber
MacroNutrients
Carbs
2 g
Protein
10 g
Fiber
3 g
Fats
Fat
36 g
Vitamins & Minerals
Calcium
74 mg
Iron
2 mg
Vitamin A
10 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
37 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
9 mg
Copper
0 mcg
Magnesium
68 mg
Manganese
0 mg
Phosphorus
179 mg
Selenium
21 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
