- 8 ounces uncooked fettuccine
- 2 small zucchini
- 1 large yellow squash
- 3 tablespoons olive oil, divided
- 1 cup grape tomatoes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 6 garlic cloves, thinly sliced
- 1 ounce Parmesan cheese, shaved (about 1/4 cup)
- 3 tablespoons torn fresh mint
- calories 364
- fat 13.4 g
- satfat 3 g
- monofat 8 g
- polyfat 1.3 g
- protein 13 g
- carbohydrate 50 g
- fiber 4 g
- cholesterol 6 mg
- iron 3 mg
- sodium 361 mg
- calcium 128 mg
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Shave zucchini and squash into thin ribbons using a vegetable peeler; discard seeds. Place ribbons in a large bowl.
Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add tomatoes, salt, and pepper to pan; cook 8 minutes or until tomatoes begin to break down, stirring occasionally. Remove tomatoes from pan using a slotted spoon; add to squash ribbons. Add garlic to pan; cook 1 minute or until fragrant, stirring constantly. Stir in reserved 3/4 cup cooking liquid; bring to a boil. Gradually add remaining 2 tablespoons oil to pan, stirring constantly with a whisk.
Add pasta to pan; cook 1 minute, tossing to coat. Remove pan from heat. Add pasta mixture to squash mixture; toss. Sprinkle with Parmesan cheese and mint.
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