Photo: K8
Fettuccini with Zucchini
10 ingredients
4 - 6 servings
openrecipes
"Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes."
Estimated Nutrition (whole recipe, rough)
464
Calories
12g
Protein
16g
Fat
70g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 pound zucchini, julienned
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, sliced
- 2 tomatoes, chopped
- 1/2 teaspoon salt
- 1 pinch cayenne pepper
- 8 ounces dry fettuccine pasta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes