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