Toasted Garlic Fettuccine with Zucchini

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 324
  • Fat: 8.9g
  • Saturated fat: 1.5g
  • Protein: 13.5g
  • Carbohydrate: 50.2g
  • Cholesterol: 2mg
  • Iron: 3.2mg
  • Sodium: 676mg
  • Calories from fat: 24%
  • Fiber: 3.7g
  • Calcium: 84mg


  • 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


  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.
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