Fettuccini with Zucchini

4.1

(23)

17 Reviews

2 Photos

Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.

Submitted by donna garlington

Updated on July 14, 2022

Servings:

5

Yield:

4 to 6 - servings

Jump to Nutrition Facts

Ingredients

¼ cup olive oil
1 onion, chopped
1 clove garlic, minced
½ pound zucchini, julienned
1 red bell pepper, thinly sliced
1 green bell pepper, sliced
2 tomatoes, chopped
½ teaspoon salt
1 pinch cayenne pepper
8 ounces dry fettuccine pasta

Directions

Cook pasta in a large pot of boiling water until al dente. Drain.
While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
Pour vegetables over hot pasta.

Nutrition Facts (per serving)

324	Calories
13g	Fat
45g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 324
% Daily Value *
Total Fat 13g	17%
Saturated Fat 2g	10%
Sodium 466mg	20%
Total Carbohydrate 45g	17%
Dietary Fiber 4g	15%
Total Sugars 5g
Protein 8g	16%
Vitamin C 68mg	76%
Calcium 39mg	3%
Iron 2mg	13%
Potassium 452mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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