Fettuccine with Zucchini and Yellow Squash

28 Sep Fettuccine with Zucchini and Yellow Squash

Fettuccine with Zucchini and Yellow Squash
Serves 4
Light and tangy pasta dish
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341 calories
67 g
0 g
3 g
12 g
0 g
157 g
10 g
4 g
0 g
2 g
Nutrition Facts
Serving Size
157g
Servings
4
Amount Per Serving
Calories 341
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrates 67g
22%
Dietary Fiber 4g
15%
Sugars 4g
Protein 12g
Vitamin A
2%
Vitamin C
34%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 oz fettuccine noodles
  2. 1 medium zucchini
  3. 1 medium yellow squash
  4. 1 tsp minced garlic
  5. 1 tsp olive oil
  6. 1 large lemon
  7. fresh basil sprigs
  8. fresh thyme sprigs
Instructions
  1. Place a large pot of water over high heat.
  2. When the water has come to a rolling boil, add the fettuccine and stir through.
  3. Cook the pasta, stirring occasionally, for 8-10 minutes or until noodles are tender but firm.
  4. When pasta is done, drain noodles.
  5. While the pasta cooks, cut the zucchini and yellow squash into thin slices. Julienne-style.
  6. Chop the basil into thin strips to make 1-2 tablespoons.
  7. Chop the thyme to make 1 tsp.
  8. In a medium skillet, heat the olive oil over medium-high heat.
  9. Stir-fry the squash with the minced garlic until crisp but tender.
  10. Add the basil and thyme and stir-fry another minute.
  11. Remove from heat.
  12. Cut the lemon in half and squeeze the juice over the hot vegetables.
  13. Combine squash mixture with cooked pasta and use 2 large forks to loosely combine.
  14. Serve while warm.
Notes
  1. Garnish plate with extra sprigs of basil or thyme.
  2. Potassium: 322
  3. Sodium: 10
beta
calories
341
fat
3g
protein
12g
carbs
67g
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