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Ingredients
- 2 zucchini (1 3/4 to 2 lb total), halved lengthwise
- 1 c. dried pasta
- 1 teaspoon finely grated fresh lemon zest
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/3 cup extra-virgin olive oil plus additional for brushing zucchini
- 1/4 teaspoon black pepper
- 3 tablespoons chopped fresh flat-leaf parsley1 1/2 c. purslane, thick stems removed
- 5 oz. cherry tomatoes (pear and cherry heirloom varieties will add great color.)
View Full Recipe at Eliots Eats
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 882g | |
| Calories 1622 | |
| Calories from Fat 676 | 42% |
| Total Fat 76.67g | 96% |
| Saturated Fat 10.82g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1244mg | 52% |
| Potassium 1968mg | 56% |
| Total Carbs 201.04g | 54% |
| Dietary Fiber 14.1g | 47% |
| Sugars 17.44g | 12% |
| Protein 37.35g | 60% |
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