Vegetables Recipe ⤑ Fettuccini with Zucchini

Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.

Ingredients

• ¼ cup olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• ½ pound zucchini, julienned
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, sliced
• 2 tomatoes, chopped
• ½ teaspoon salt
• 1 pinch cayenne pepper
• 8 ounces dry fettuccine pasta

Cooking Directions

1. Cook pasta in a large pot of boiling water until al dente. Drain.
2. While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
3. Pour vegetables over hot pasta.

Nutrition Facts

• calories324.1
• carbohydrateContent45.4 g
• fatContent13.4 g
• fiberContent4.1 g
• proteinContent8.2 g
• saturatedFatContent2 g
• sodiumContent466.1 mg
• sugarContent4.8 g