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    You are in: Home / Cheese / Spaghetti With Feta, Zucchini and Mint Recipe
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    Spaghetti With Feta, Zucchini and Mint

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 30, 2009

      So good-and I didn't miss the oil at all! The combination of spices in this is really nice, and the pine nuts add the perfect touch. Make sure you toast them but don't burn or it will completely overpower the other flavors.

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    • on May 08, 2009

      Very good and easy! I shredded the zucchini in the food processor so added it to the spaghetti in the last few minutes of cooking (one less pan to use!) Thanks for sharing this very easy quick dish!

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    • on February 23, 2009

      Yummm! I didn't have mint or pine nuts and put fresh parsley in and it was delicious! I also added a little salt and pepper. My family thought it was great and even my 17 year-old daughter's friends thought it tasted great! Thanks for the dish.

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    • on February 01, 2009

      Very easy and nice dish. I changed the servings to 1. It said to use 1/2 clove of garlic but I used the whole clove. I added some salt and pepper. Very light and fresh tasting. I served this with recipe 348490. It was a very nice lunch.

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    Nutritional Facts for Spaghetti With Feta, Zucchini and Mint

    Serving Size: 1 (246 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 475.3
     
    Calories from Fat 44
    27%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 18.7 mg
    0%
    Total Carbohydrate 90.7 g
    30%
    Dietary Fiber 5.4 g
    21%
    Sugars 4.3 g
    17%
    Protein 17.0 g
    34%

    The following items or measurements are not included:

    reduced-fat feta cheese

    mint leaves

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