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Fettuccine with Zucchini and Mint

Yield 6 servings (serving size: about 1 1/2 cups)
"The aromas that come from the kitchen when I am making this dish remind my family of summer. We live in Chile, but I've been to Italy many times. I noticed that Italians eat pasta with vegetables, so I decided to try zucchini. Sometimes I add fresh tomatoes and pine nuts." CL Reader

Ingredients

  • 1 teaspoon butter
  • 8 cups (1/2-inch) cubed zucchini (about 2 pounds)
  • 4 garlic cloves, minced
  • 1/4 cup chopped fresh mint
  • 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 (9-ounce) packages fresh fettuccine
  • 1 1/2 tablespoons olive oil
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Nutrition Information

  • calories 258
  • caloriesfromfat 20 %
  • fat 5.7 g
  • satfat 1.3 g
  • monofat 2.9 g
  • polyfat 0.9 g
  • protein 9.2 g
  • carbohydrate 42.4 g
  • fiber 7.1 g
  • cholesterol 45 mg
  • iron 2.4 mg
  • sodium 312 mg
  • calcium 64 mg

How to Make It

  1. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini and garlic; sauté 4 minutes or until tender. Stir in chopped mint, salt, and 1/4 teaspoon pepper.

  2. Cook pasta according to package directions, omitting salt and fat. Combine zucchini mixture, pasta, and oil, tossing to coat. Sprinkle with cheese and 1/2 teaspoon pepper.