Fettuccine With Zucchini

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Servings: 4 Difficulty: Intermediate
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A quick, vibrant summer pasta dish featuring tender zucchini and sweet peppers.
Fettuccine With Zucchini recipe image

This light and refreshing pasta dish captures the essence of summer vegetables. Tender zucchini ribbons and sweet red peppers are sautéed with aromatic onions and garlic, then simmered with fresh tomatoes and a hint of red pepper flakes. The result is a savory, slightly spicy sauce that clings beautifully to wide fettuccine noodles. Perfect for a warm evening when you want something satisfying but not heavy, this meal comes together in under 30 minutes using simple, wholesome ingredients. ItâÂÂs a delightful way to enjoy seasonal produce and offers a healthy, vegan-friendly option that feels both comforting and elegant.

Fettuccine With Zucchini recipe image
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Fettuccine With Zucchini

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 300.0

Description

This light and refreshing pasta dish captures the essence of summer vegetables. Tender zucchini ribbons and sweet red peppers are saut&# 195;©ed with aromatic onions and garlic, then simmered with fresh tomatoes and a hint of red pepper flakes. The result is a savory, slightly spicy sauce that clings beautifully to wide fettuccine noodles. Perfect for a warm evening when you want something satisfying but not heavy, this meal comes together in under 30 minutes using simple, wholesome ingredients. ItâÂÂs a delightful way to enjoy seasonal produce and offers a healthy, vegan-friendly option that feels both comforting and elegant.

Ingredients

Directions

  1. Cook fettuccine according to package directions in a large pot of boiling salted water until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Trim the ends of the zucchini and slice into long julienne strips.
  3. Cut the red peppers into strips similar in size to the zucchini.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add chopped onions and sauté for 3-4 minutes until softened.
  6. Add minced garlic, zucchini, and pepper strips. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.
  7. Add chopped tomatoes, salt, and red pepper flakes to the skillet.
  8. Reduce heat to low and simmer for 5-10 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly.
  9. Add the drained fettuccine to the skillet with the vegetable mixture. Toss gently to combine, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
  10. Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 300.0kcal
% Daily Value *
Total Fat 30.5g47%
Saturated Fat 4.3g22%
Cholesterol 0.0mg0%
Sodium 11.1mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 2.4g10%
Sugars 4.5g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fettuccine, zucchini, peppers, tomatoes, vegan, pasta, summer, mediterranean, healthy, quick dinner, vegetarian, garlic, onion, olive oil, easy, weeknight, fresh, light, simple, delicious
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