Fettuccine with Zucchini
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INGREDIENTS
- 1/2 c olive oil
- 2 Red peppers
- Or 1 - 16oz can tomatoes
- 4 Tomatoes, seeded & chopped
- 2 Garlic ; minced
- 1 ts Salt
- 1/8 ts Dried red pepper flakes
- 1 lb Small zucchini
- 2 Onions, chopped
- 1 lb Fettucine
INSTRUCTIONS
Trim the ends of the zucchini and slice into long julienne strips. Cut the peppers into strips. Heat the olive oil in a large skillet and saute the onions, garlic, zucchini, and peppers for 5 minutes. Add the tomatoes, salt, and red pepper flakes and cook over low heat for another 5-10 minutes. Serve over cooked fettucine.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1400g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 2100 | ||
| Calories from Fat: 345 (16%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 38.3g | 51 % | |
| Saturated Fat 5.4g | 27 % | |
| Monounsaturated Fat 22.3g | ||
| Polyunsanturated Fat 7.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 81.7mg | 3 % | |
| Potassium 3439.8mg | 91 % | |
| Total Carbohydrate 411.7g | 121 % | |
| Dietary Fiber 64.8g | 259 % | |
| Sugars, other 346.9g | ||
| Protein 44.9g | 64 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2100
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