Fettuccini with Zucchini recipe
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- ¼ cup olive oil 1 onion, chopped 1 clove garlic, minced ½ pound zucchini, julienned 1 red bell pepper, thinly sliced 1 green bell pepper, sliced 2 tomatoes, chopped ½ teaspoon salt 1 pinch cayenne pepper 8 ounces dry fettuccine pasta
Nutrition Info
- 324.1 caloriescarbohydrate: 45.4 gcholesterol: : -fat: 13.4 gfiber: 4.1 gprotein: 8.2 gsaturatedFat: 2 gservingSize: -sodium: 466.1 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Fettuccini with Zucchini
Directions
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Cook pasta in a large pot of boiling water until al dente. Drain.
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.
Pour vegetables over hot pasta.