Spaghetti and Zucchini Pancakes
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 8 ounces spaghetti (1/2 box)
- 1/4 cup plus 1 tablespoon olive oil
- 1 onion, chopped
- 1 zucchini, grated
- 2 eggs, beaten
- 3/4 cup grated pecorino (3 ounces)
- kosher salt
- 1 cup marinara sauce
Directions
- 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.
Nutritional Information
- 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
.
Quick Tip
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.
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