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Garden Fresh Fettuccine

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Ingredients
  Fettuccine 16 Ounce (1 Package)
  Zucchini 1 Large, julienned
  Green peppers/Sweet red peppers 2 Medium, cut into strips
  Onions 2 Medium, chopped
  Garlic 5 Clove (25 gm), minced
  Vegetable oil 2 Tablespoon
  Tomatoes 4 Medium, peeled, seeded and chopped
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Crushed red pepper flakes 1⁄8 Teaspoon
  Shredded parmesan cheese 1⁄3 Cup (5.33 tbs)
Directions

Cook fettuccine according to the package directions.
Meanwhile, in a large skillet, saute zucchini, peppers, onions and garlic in oil until tender.
Add the tomatoes, salt, pepper and pepper flakes; saute 4-5 minutes longer.
Drain pasta; add vegetable mixture and toss to coat.
Sprinkle with the cheese

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Cheese

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2511 Calories from Fat 472

% Daily Value*

Total Fat 52 g80.8%

Saturated Fat 11.7 g58.4%

Trans Fat 0 g

Cholesterol 36.6 mg12.2%

Sodium 2672.4 mg111.4%

Total Carbohydrates 417 g138.9%

Dietary Fiber 37 g148%

Sugars 57.8 g

Protein 88 g175.3%

Vitamin A 116.6% Vitamin C 627.4%

Calcium 71.2% Iron 70.7%

*Based on a 2000 Calorie diet

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Garden Fresh Fettuccine Recipe