Toasted Garlic Fettuccine with Zucchini

recipe

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 19 Minutes

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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

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.

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.

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

Note:

Oxmoor House Healthy Eating Collection

January 2004
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