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Toasted Garlic Fettuccine With Zucchini

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  Whole grain bread slice 1 Ounce (1 Piece)
  Uncooked fettuccine 8 Ounce (1 Package)
  Olive oil 1 Tablespoon, divided
  Garlic 4 Clove (20 gm), thinly sliced
  Chopped walnuts 3 Tablespoon, toasted
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon, divided
  Zucchini 3 Small, cut into thin strips
  Freshly ground black pepper 1⁄2 Teaspoon
  Grated fresh parmesan cheese 2 Tablespoon

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.

Recipe Summary

Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

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 mg8.8%

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

Toasted Garlic Fettuccine With Zucchini Recipe