zucchini, parsley and lemon sauce

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Rose elliot's sauce for pasta or rice (2pts sauce only)

 

 

* Exported from MasterCook *

 

Zucchini, Parsley and Lemon Sauce

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Condiments New

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

12 ounces zucchini -- thinly sliced

1 lemon -- rind

(pared with a zester or grated)

1/2 lemon -- juice

2 tablespoons chopped fresh parsley

salt and freshly ground black pepper

 

While the pasta is cooking, heat the oil in a large saucepan, then put in the

zucchini, stir, cover, and let cook gently until just tender. Look at the

zucchini after 5 minutes - they may need a bit longer. Remove from the heat and

add the lemon rind and juice, the parsley, and salt and pepper to taste. Drain

the pasta and return it to the still-warm saucepan. Add the zucchini and lemon

mixture to the pasta, along with the chopped parsley, and mix. Check the

seasoning, and serve.

 

Description:

" Serve with pasta or rice (2pts sauce only) "

Source:

" 1986 Vegetarian Mother and Baby Book "

S(VegRecipes):

" Hanneman (kitpath) on 03-Feb-2002 "

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Per Serving (excluding unknown items): 76 Calories; 7g Fat (72.1% calories from

fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

 

NOTES : This sauce goes particularly well with fusilli. Although it cannot be

frozen, it's very quick and easy to make, and best eaten straight away. Serves

2-4 adults

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

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