Fettuccine with Zucchini
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
zucchini
small |
|
| 2 | each |
sweet red bell peppers
|
|
| ½ | cup |
olive oil
|
|
| 2 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 4 | each |
tomatoes
seeded & chopped, or 16oz can tomatoes |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
red pepper flakes
1 lb fettucine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
zucchini
small |
|
| 2 | each |
sweet red bell peppers
|
|
| 118 | ml |
olive oil
|
|
| 2 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 4 | each |
tomatoes
seeded & chopped, or 16oz can tomatoes |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
red pepper flakes
1 lb fettucine |
|
Directions
Trim the ends of the zucchini and slice into long julienne strips.
Cut the peppers into strips.
Heat the olive oil in a large skillet and sauté the onions, garlic, zucchini, and peppers for 5 minutes.
Add the tomatoes, salt, and red pepper flakes and cook over low heat for another 5 to 10 minutes.
Serve over cooked fettucine.
