Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Spaghetti Mare e Monte
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 600
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 17 g
- Cholesterol
- 11 mg
- Sodium
- 595 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 600
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 17 g
- Cholesterol
- 11 mg
- Sodium
- 595 mg
Ingredients
Directions
- Cook your pasta (by the time it's done, your sauce will be ready). Pour the olive oil into a pan over medium-high heat, and then in go the chili pepper flakes, if using, garlic and zucchini. Saute 1 minute, keeping an eye on the zucchini so it doesn't burn. Add the cherry tomatoes and some salt and cook until the zucchini and tomatoes soften.
- Toss the spaghetti in the pan with the vegetables. Remove from the heat and stir in the shrimp (the steam from the pasta will cook the delicate shrimp quickly). Finish with the parsley and a drizzle of olive oil.
