Fettuccine with Zucchini, Arugula, Basil, and Lemon |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
3/4 tsp salt |
3/4 lb whole-wheat fettuccine |
1 tbsp olive oil |
1 tbsp minced garlic |
1 medium zucchini, julienned |
1 medium yellow squash, julienned |
4 or 5 sprigs basil, leaves shredded |
1 bunch arugula, coarsely chopped (about 1 1/2 cups) |
3/4 cup halved cherry tomatoes |
1 tsp lemon zest |
1 tsp fresh lemon juice |
Directions:
1. Bring 4 quarts water to a full boil. Add 1/4 tsp salt and stir in pasta. Cook 5 to 8 minutes or until noodles are tender but firm. While pasta cooks, warm oil in a large sauté pan over medium heat. Add garlic, swirl for a moment and reduce heat to low. Do not let garlic brown. Add zucchini and yellow squash and sauté gently until zucchini softens slightly, about 5 minutes. Season mixture with 1/4 tsp salt and remove pan from heat. When pasta is finished cooking, drain noodles. Using tongs or 2 kitchen spoons, combine noodles thoroughly with zucchini mixture over low heat. Add basil, arugula, and tomatoes and season with remaining 1/4 tsp salt. Sprinkle with lemon zest and juice and stir to combine. Serve immediately.
2. Nutritional analysis per serving 352 calories, 4.8 g fat (0.7 g saturated fat), 69.3 g carbohydrates, 14.1 g protein, 8.3 g fiber Nutritional analysis provided by Self
|
|