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Garden Vegetable Fettuccine

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  Whole wheat fettuccine 8 Ounce
  Boiling salted water 3 Cup (48 tbs)
  Bacon strips 6 , cut into 1/2-inch pieces
  Garlic 3 Clove (15 gm), minced or pressed
  Onion 1 Large, chopped
  Zucchini 1 Large, cut into 1/2-inch cubes
  Bell pepper 1 Small, seeded and chopped (Red Or Green)
  Tomatoes 3 Large, cut into 1/2-inch cubes
  Parsley 1⁄2 Cup (8 tbs), chopped
  Chopped basil leaves/2 tablespoons dry basil 1⁄2 Cup (8 tbs)
  Olive oil/Salad oil 2 Tablespoon
  Grated parmesan cheese 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Following package directions, cook fettuccine in a large kettle of boiling salted water until al dente; drain thoroughly.
Meanwhile, in a wide frying pan over medium heat, cook bacon until crisp.
Remove bacon from pan, drain, and set aside.
Discard all but 2 tablespoons drippings.
Add garlic and onion to pan and cook, stirring, until soft.
Add zucchini and bell pepper; increase heat to medium-high and stir-fry until zucchini is tender-crisp (about 2 minutes).
Add tomatoes, parsley, basil, and oil.
Cook, stirring, until heated through; season to taste with salt and pepper.
Place hot fettuccine in a serving bowl; spoon sauce over top, sprinkle with bacon, and toss gently.
Pass cheese at the table to sprinkle over individual portions.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1677 Calories from Fat 530

% Daily Value*

Total Fat 60 g91.8%

Saturated Fat 15.1 g75.4%

Trans Fat 0 g

Cholesterol 30.9 mg10.3%

Sodium 1493.4 mg62.2%

Total Carbohydrates 234 g78%

Dietary Fiber 35.5 g142.2%

Sugars 41.5 g

Protein 58 g116.9%

Vitamin A 169.2% Vitamin C 389.1%

Calcium 42.1% Iron 32.7%

*Based on a 2000 Calorie diet

Garden Vegetable Fettuccine Recipe