Spaghetti and Zucchini Pancakes
Serves 4| Hands-On Time: | Total Time:
- Cook the spaghetti according to the package directions.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and zucchini and cook until soft, 6 to 8 minutes.
- Add the vegetables with the spaghetti, eggs, and pecorino. Season with ½ teaspoon salt.
- Heat the remaining ¼ cup of oil in a large skillet over medium heat. Working in batches, cook ½ cup portions of the spaghetti mixture until golden and crisp, 3 to 4 minutes per side. Serve with the marinara sauce.
- Per Serving
- Calories 548
- Fat 28g
- Sat Fat 8g
- Cholesterol 119mg
- Sodium 929mg
- Protein 19g
- Carbohydrate 54g
- Sugar 9g
- Fiber 4g
- Iron 3mg
- Calcium 319mg
What does this mean? See Nutrition 101 .
For the tastiest pasta, use a large pot and lots of salted water. The more water in the pot, the faster it will return to a boil after you add the pasta and the less chance the pasta has of sticking to itself. Start checking for doneness 1 minute before the cooking time specified on the package. The pasta should be cooked through but still slightly firm to the bite.