No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (301g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 teaspoon pepper
Calories 409
Calories from Fat 89		(21%)
Amount Per Serving		%DV
	Total Fat 9.9g	15%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.1g
Cholesterol 68mg		22%
Sodium 500mg		20%
Potassium 676mg		19%
Total Carbohydrate 66.5g		22%
	Dietary Fiber 5.5g	21%
	Sugars 7.8g
Protein 15.2g		30%
detailed view... how is this calculated?

Garden Fresh Fettuccine

Recipe #396851 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef Skie
Oct 28, 2009

"Fresh garden vegetables make this a special dish that's quick, easy, and downright delicious. It costs about 88 cents per person." Made this a couple of days ago. I was really afraid one box of fettuccine wasn't going to be enough, but it turns out perfectly. I used my mandoline thing to julienne the zucchini. Everybody in my meat-loving family enjoyed this hearty, healthy vegetarian dish. Very filling. I also used a big (like 30 oz?) can of diced tomatoes, drained instead of fussing with fresh ones. I also used the Parmesan cheese out of the container, but it would be awesome with fresh! As always, you can adjust the garlic, cheese, and red pepper flakes to your tastes. You could also use green peppers instead of red if you like. Enjoy!

SERVES 6 (change servings and units)

Ingredients

1 (16 ounce) package fettuccine
1 large zucchini, julienned
2 medium red peppers, cut into strips
2 medium onions, chopped fine
5 garlic cloves, minced
2 tablespoons vegetable oil
4 medium tomatoes, peeled, seeded, and chopped
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/3 cup parmesan cheese, shredded

Directions

1
Cook fettuccine according to package directions.
2
Meanwhile, in a large skillet, saute the zucchini, peppers, onions and garlic until tender.
3
Add the tomatoes, salt, pepper, and pepper flakes. Saute 4-5 minutes longer.
4
Drain pasta and add to vegetable mixture.
5
Toss to coat and sprinkle with cheese.
6
I liked putting a little sprinkle of fresh parsley over the top.