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Garden Vegetable Fettuccine Recipe
|Whole wheat fettuccine||8 Ounce|
|Boiling salted water||3 Cup (48 tbs)|
|Bacon strips||6 , cut into 1/2-inch pieces|
|Garlic||3 Clove (15 gm), minced or pressed|
|Onion||1 Large, chopped|
|Zucchini||1 Large, cut into 1/2-inch cubes|
|Bell pepper||1 Small, seeded and chopped (Red Or Green)|
|Tomatoes||3 Large, cut into 1/2-inch cubes|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Chopped basil leaves/2 tablespoons dry basil||1⁄2 Cup (8 tbs)|
|Olive oil/Salad oil||2 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 1677 Calories from Fat 530
% Daily Value*
Total Fat 60 g91.8%
Saturated Fat 15.1 g75.4%
Trans Fat 0 g
Cholesterol 30.9 mg
Sodium 1493.4 mg62.2%
Total Carbohydrates 234 g78%
Dietary Fiber 35.5 g142.2%
Sugars 41.5 g
Protein 58 g116.9%
Vitamin A 169.2% Vitamin C 389.1%
Calcium 42.1% Iron 32.7%
*Based on a 2000 Calorie diet
Meanwhile, in a wide frying pan over medium heat, cook bacon until crisp.
Remove bacon from pan, drain, and set aside.
Discard all but 2 tablespoons drippings.
Add garlic and onion to pan and cook, stirring, until soft.
Add zucchini and bell pepper; increase heat to medium-high and stir-fry until zucchini is tender-crisp (about 2 minutes).
Add tomatoes, parsley, basil, and oil.
Cook, stirring, until heated through; season to taste with salt and pepper.
Place hot fettuccine in a serving bowl; spoon sauce over top, sprinkle with bacon, and toss gently.
Pass cheese at the table to sprinkle over individual portions.