Fettuccini with Zucchini

Fettuccini with Zucchini

17 Reviews 1 Pic
donna garlington
Recipe by  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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Adjust Servings

Original recipe yields 4 - 6 servings



  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)

Rate This Recipe


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.



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!



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.

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Amount Per Serving (5 total)

  • Calories
  • 324 cal
  • 16%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 45.4 g
  • 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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Pasta with Scallops, Zucchini, and Tomatoes


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Fettuccini al Fungi