Rachael Ray Zucchini Pasta And Grilled Fish Recipe

Keto Friendliness Gauge

Net Carbs are 7% of calories per serving, at 20g per serving. This food is keto-friendly.

How keto-friendly is Rachael Ray Zucchini Pasta And Grilled Fish? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Rachael Ray Zucchini Pasta And Grilled Fish Recipe

  • Net Carbs are 7% of calories per serving, at 20g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Rachael Ray Zucchini Pasta And Grilled Fish Recipe Nutrition Label

Nutrition Facts

Serving Size: 18 servings   ( 157 g )
Amount Per Serving
Calories: 305
Total Fat: 16g
Saturated Fat: 3g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 28mg
Sodium: 363mg
Total Carbohydrates: 22g
Dietary Fiber: 2g
Sugar: 2g
Protein: 19g
Calcium: 142mg Iron: 1mg
Potassium: 454mg Vitamin A: 50mcg
Vitamin C: 13mg Vitamin D: 6mcg

Ingredients

  • Salt
  • 1 pound spaghetti
  • 1 cup extra virgin olive oil (EVOO), plus more for drizzling
  • 6 cloves garlic, grated or finely chopped
  • 1/3 cup finely chopped flat leaf parsley leaves (a generous handful)
  • 1/3 cup finely chopped fresh mint leaves (a generous handful)
  • 1 1/2 pounds small zucchini, sliced 1/2 inch thick
  • Pepper
  • 1 cup grated Parmigiano Reggiano cheese
  • 4 large fillets red snapper
  • 4 cups baby arugula or baby spinach leaves
  • 2 lemons, one half left whole for squeezing, one half cut into wedges

Instructions

Visit Rachael Ray's website to view the recipe instructions. (Via Edamam)