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Toasted Garlic Fettuccine With Zucchini

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Ingredients
  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
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pasta
Interest: 
Healthy

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