Toasted Garlic Fettuccine With Zucchini Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Whole grain bread slice1 Ounce (1 Piece)
 Uncooked fettuccine8 Ounce (1 Package)
 Olive oil1 Tablespoon, divided
 Garlic4 Clove (20 gm), thinly sliced
 Chopped walnuts3 Tablespoon, toasted
 Chopped fresh parsley1⁄4 Cup (4 tbs)
 Salt1 Teaspoon, divided
 Zucchini3 Small, cut into thin strips
 Freshly ground black pepper1⁄2 Teaspoon
 Grated fresh parmesan cheese2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1593 Calories from Fat 535

% Daily Value*

Total Fat 60 g91.7%

Saturated Fat 9.9 g49.4%

Trans Fat 0 g

Cholesterol 26.4 mg

Sodium 2582.4 mg107.6%

Total Carbohydrates 208 g69.2%

Dietary Fiber 21.5 g86.2%

Sugars 18.6 g

Protein 58 g115.8%

Vitamin A 46.1% Vitamin C 172%

Calcium 61.4% Iron 61.2%

*Based on a 2000 Calorie diet

Directions

1. Preheat oven to 350°.
2. Place bread in a food processor; pulse 5 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 350° for 5 minutes or until golden.
3. Cook pasta according to package directions, omitting salt and fat.
4. While pasta is cooking, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; saute 1 minute. Stir in breadcrumbs; cook 3 minutes. Remove from pan, and stir in walnuts, parsley, and 1/2 teaspoon salt; set aside.
5. Add 1 teaspoon oil to pan and place over medium heat. Stir in zucchini; saute 4 minutes. Stir in remaining 1/2 teaspoon salt and pepper; keep warm.
6. Combine pasta, remaining 1 tea spoon oil, zucchini, and breadcrumb mixture; toss gently. Sprinkle with Parmesan cheese.
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