Fettuccini with Zucchini Recipe
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Fettuccini with Zucchini

By: donna garlington 
"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."

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (16)

What to Drink?
Wine Sauvignon Blanc
 

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Original Recipe Yield 4 - 6 servings
 

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

  1. Cook pasta in a large pot of boiling water until al dente. Drain.
  2. While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
  3. Pour vegetables over hot pasta.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 324 | Total Fat: 13.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Jul. 14, 2003 by JUDYSHAPIRO   view full review
This is a yummy dish that uses some of the harvest from your summer vegi garden. I added fresh...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Jun. 8, 2004 by SQUEAKYCHU   view full review
This recipe is tasty, but it needs lots of help. It turns out very bland otherwise. Cook the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Aug. 10, 2003 by HAIHONG   view full review
This recipe is surprisingly so delicious! Smells yummy and taste so good! Simply some vegies,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Jul. 21, 2003 by earthluvinmama   view full review
Yummy, Yummy, Yummy!! I make this all the time! I add a bit more cayanne pepper because we...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Jul. 11, 2005 by SHAUNALEE   view full review
I wasn't super impressed with this at first, but after letting it sit in the fridge for a...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on May 15, 2005 by NSPENCE4   view full review
Very fresh tasting. Add italian herbs with tomatoes for stronger flavor. Plus, add cooked...
The reviewer gave this recipe 0 stars. This recipe averages a 4.0 star rating.
Reviewed on Apr. 30, 2005 by NINGANING   view full review
I thought this recepie was worth 5 stars. I didn't have any green pepper, but added mushrooms....
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Mar. 27, 2005 by Peach822 Supporting Member (Click to learn more about Supporting Membership)  view full review
Terrific flavor! We used egg noodles instead of fettuccini and a can of petite diced tomatoes...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on May 13, 2010 by Lre62384   view full review
I didn't have the peppers for this recipe, however, I made a homemade alfredo sauce with cream...
The reviewer gave this recipe 2 stars. This recipe averages a 4.0 star rating.
Reviewed on Oct. 27, 2002 by Cindy   view full review
WE WERENT CRAZY ABOUT THIS, A LITTLE BLAND FOR OUR TASTES.

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