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Fettuccine With Zucchini And Fresh Mint

Healthycooking's picture
  Butter 1 Teaspoon
  Cubed zucchini 8 Cup (128 tbs)
  Garlic 4 Clove (20 gm), minced
  Bottled minced garlic 4 Teaspoon
  Chopped fresh mint 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 3⁄4 Teaspoon (Divided)
  Fettuccine 18 Ounce (2 Packages, 9 Ounce Each, Fresh Ones)
  Olive oil 1 1⁄2 Tablespoon
  Grated parmesan cheese 1 Ounce (1/4 Cup)

1. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini and garlic, saute 4 minutes or until zucchini is tender. Remove from heat, stir in chopped mint, salt, and 1/4 teaspoon pepper.
2. Cook pasta according to package directions, omitting salt and fat. Drain pasta, return to pan. Add zucchini mixture and oil, tossing to coat. Sprinkle with 1/2 teaspoon pepper and cheese.

Recipe Summary

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2493 Calories from Fat 415

% Daily Value*

Total Fat 46 g70.7%

Saturated Fat 11.1 g55.3%

Trans Fat 0 g

Cholesterol 35.7 mg11.9%

Sodium 1521.1 mg63.4%

Total Carbohydrates 423 g140.9%

Dietary Fiber 32.2 g128.9%

Sugars 37.1 g

Protein 90 g180.2%

Vitamin A 55.3% Vitamin C 328.2%

Calcium 58.6% Iron 85.1%

*Based on a 2000 Calorie diet

Fettuccine With Zucchini And Fresh Mint Recipe