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Toasted Garlic Fettuccine with Zucchini

Prep time 6 mins
Cook time 19 mins
Yield 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 1 (1-ounce) slice whole-grain bread
  • 1 (8-ounce) package uncooked fettuccine
  • 1 tablespoon olive oil, divided
  • 4 garlic cloves, thinly sliced
  • 3 tablespoons chopped walnuts, toasted
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt, divided
  • 3 small zucchini, cut into thin strips (about 3/4 pound)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons grated fresh Parmesan cheese

Nutrition Information

  • calories 324
  • fat 8.9 g
  • satfat 1.5 g
  • protein 13.5 g
  • carbohydrate 50.2 g
  • cholesterol 2 mg
  • iron 3.2 mg
  • sodium 676 mg
  • caloriesfromfat 24 %
  • fiber 3.7 g
  • calcium 84 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place bread in a food processor; pulse 5 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 350° for 5 minutes or until golden.

  3. Cook pasta according to package directions, omitting salt and fat.

  4. While pasta is cooking, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Stir in breadcrumbs; cook 3 minutes. Remove from pan, and stir in walnuts, parsley, and 1/2 teaspoon salt; set aside.

  5. Add 1 teaspoon oil to pan and place over medium heat. Stir in zucchini; sauté 4 minutes. Stir in remaining 1/2 teaspoon salt and pepper; keep warm.

  6. Combine pasta, remaining 1 teaspoon oil, zucchini, and breadcrumb mixture; toss gently. Sprinkle with Parmesan cheese. Serve immediately.

Oxmoor House Healthy Eating Collection