Meals Matter

Fettuccini with Zucchini and Mint

Contributed By: mmccann
Cooking Light 6/2002

Great find side dish!

Ingredients

1 tsp Butter

8 cups (1/2 inch) cubed zucchini (about 2 lbs)

4 Garlic cloves, minced

1/4 cup Chopped fresh mint

1/2 tsp Salt

3/4 tsp Freshly ground black pepper, divided

2 (9 oz) packages Fresh fettuccini

1 1/2 tbsp Olive oil

1/4 cup (1 oz) grated fresh Parmesan cheese

Preparation

1. Melt butter in a large nonstick skillet over med-high heat. Add zucchini & garlic; saute 4 min. or until tender. Stir in chopped mint, salt, and 1/4 tsp pepper.

2. Cook pasta according to pkg directions, omitting salt and fat. Combine zucchini mixture, pasta, and oil, tossing to coat, Sprinkle with cheese and 1/2 teaspoon pepper. Yield: 6 servings (serving size: about 1 1/2 cups).

Cook's Notes

My family loved this dish.

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree

Nutrient Information

Calories: 338
Total Fat: 7 g
Saturated Fat: 2 g
Polyunsaturated Fat: 1 g
Carbohydrates: 54 g
Protein: 14 g
Vitamin A: 691 mg
Vitamin C: 17 mg
Calcium: 160 mg
Sodium: 304 mg
Iron: 8 mg
Fiber: 7 g