Garden Fresh Fettuccine Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Fettuccine16 Ounce (1 Package)
 Zucchini1 Large, julienned
 Green peppers/Sweet red peppers2 Medium, cut into strips
 Onions2 Medium, chopped
 Garlic5 Clove (25 gm), minced
 Vegetable oil2 Tablespoon
 Tomatoes4 Medium, peeled, seeded and chopped
 Salt1 Teaspoon
 Pepper1⁄2 Teaspoon
 Crushed red pepper flakes1⁄8 Teaspoon
 Shredded parmesan cheese1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2511 Calories from Fat 472

% Daily Value*

Total Fat 52 g80.8%

Saturated Fat 11.7 g58.4%

Trans Fat 0 g

Cholesterol 36.6 mg

Sodium 2672.4 mg111.4%

Total Carbohydrates 417 g138.9%

Dietary Fiber 37 g148%

Sugars 57.8 g

Protein 88 g175.3%

Vitamin A 116.6% Vitamin C 627.4%

Calcium 71.2% Iron 70.7%

*Based on a 2000 Calorie diet

Directions

Cook fettuccine according to the package directions.
Meanwhile, in a large skillet, saute zucchini, peppers, onions and garlic in oil until tender.
Add the tomatoes, salt, pepper and pepper flakes; saute 4-5 minutes longer.
Drain pasta; add vegetable mixture and toss to coat.
Sprinkle with the cheese
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