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Fettuccini with Zucchini

Fettuccini with Zucchini

donna garlington

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.

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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

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

JUDYSHAPIRO
18
7/14/2003

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 italian sausage, added at the end, really pulls it all together.

SQUEAKYCHU
16
6/8/2004

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, more cayenne, and some basil and oregano. Add a protein food to it. I added pieces of tuna from the can. When serving, grate fresh Parmesan cheese on top. Then (and only then), it's ready to eat!

HAIHONG
9
8/10/2003

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 VERY much! Highly recommend.