| |
| INGREDIENTS |
| 1 tbsp. |
olive oil |
| 1 |
small onion, chopped |
| 1 |
large red bell pepper, minced |
| 3 |
large garlic cloves, minced |
| 1 lb. |
zucchini, grated |
| 1 tsp. |
freshly ground pepper |
| 1 tsp. |
dried thyme or 1 tbsp. fresh |
| 1 lb. |
dried fettuccine |
| ¼ cup |
fresh parsley, chopped |
| ½ cup |
fresh grated parmesan cheese |
|
|
|
| RECIPE |
-
Heat oil in large heavy nonstick skillet over medium heat.
-
Add onion and sauté until onion begins to soften, about 3 minutes.
-
Add red peppers and garlic. Continue to cook for 3 minutes until the peppers begin to soften.
-
Add zucchini. Continue to cook until everything is fragrant and zucchini is tender but still bright green.
-
Add fresh ground pepper and thyme, taste, adjust seasonings if necessary and remove from heat.
-
Prepare fettuccine according to package directions.
-
Drain and toss with zucchini and pepper mixture, parsley and half of the parmesan.
-
Serve with remaining parmesan to be passed at table if desired.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
370 |
|
| Total Fat |
6 g |
|
| Sodium |
180 mg |
|
| Total Carbohydrates |
64 g |
|
| Fiber |
5 g |
|
| Protein |
16 g |
|
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|
