Zucchini Pasta With Mushrooms, Eggplant and Roasted Peppers

45 mins (prep 30, cooking 15)
6 ingredients
2 servings
This is my attempt at replicating a restaurant recipe for zucchini pasta... it's not EXACTLY the same, but it comes close enough, I guess! You can play around with the vegetables and amounts. I used more eggplant than I'm listing here, but I found it too prevalent and so I scaled it down to post the recipe. I also used less pasta sauce, but most people like more sauce than I do! You might also want to add a bit of salt or pepper when cooking the vegetables, though I didn't.

Categories:  <-60-mins , egg-free , mushroom , for-1-or-2 , gluten-free , kosher , number-of-servings , free-of... , squash , vegetable , time-to-make ,
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Serving Size (957.65 g)
Servings 2
Amount per Serving
Calories 236.16 Calories from Fat 29.61
% Daily Value *
Total Fat 3.29g 10.14%
Saturated Fat 1.06g 10.63%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 44.44mg 3.7%
Total Carbohydrate 52.01g 34.67%
Dietary Fiber 20.53 g 164.2%
Sugars 5.61 g %
Protein 16.37g 65.5%
Vitamin A 1441.03IU% Vitamin C 81.59mg%
Calcium 324.06mg% Iron 8.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
roasted, pasta sauce