Fettuccini with Zucchini

Fettuccini with Zucchini

17

"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."

Ingredients

{{adjustedServings}} servings 324 cals
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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Cook pasta in a large pot of boiling water until al dente. Drain.
  2. 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.
  3. Pour vegetables over hot pasta.
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Reviews

17
  1. 23 Ratings

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This is a yummy dish that uses some of the harvest from your summer vegi garden. I added fresh basil and oregano, red and yellow peppers along with the zucchini. Also, crumbled and cooked itali...

This recipe is tasty, but it needs lots of help. It turns out very bland otherwise. Cook the veggies a bit longer to soften the red/green peppers. While cooking the veggies, add more salt, m...

This recipe is surprisingly so delicious! Smells yummy and taste so good! Simply some vegies, yet this combination is perfect. Definitely I would make this again, very good, my husband like it V...