Spaghetti and Zucchini Pancakes

Spaghetti and Zucchini Pancakes
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Cook the spaghetti according to the package directions.
  2. 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.
  3. Add the vegetables with the spaghetti, eggs, and pecorino. Season with ½ teaspoon salt.
  4. 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.
By

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

Pasta pot
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.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.