Description
A light and healthy pasta dish featuring fettuccine and sautéed zucchini, perfect for a quick lunch or dinner.
Ingredients
Scale
- 12 oz (340g) fettuccine (regular or whole wheat)
- Salt for pasta water
- 2 tbsp olive oil
- 3 small or 2 medium zucchini, sliced into thin half-moons
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini and sauté until tender and slightly golden, about 5-7 minutes.
- Toss the cooked fettuccine with the sautéed zucchini in the skillet.
- Season with salt and pepper to taste.
- Serve warm, optionally garnished with grated Parmesan or fresh herbs.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in a pan over low heat or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta, zucchini, Mediterranean, vegetarian, quick recipe