Directions:
- Heat olive oil and butter in large skillet over medium heat.
- Add garlic and sauté about 1 minute.
- Increase temperature to medium-high.
- Add zucchini and sauté until tender; do not brown.
- There should be some moisture from cooked zucchini in pan, but not too much.
- Add basil, salt and pepper.
- Add anchovy paste, if desired.
- Stir well.
- Add wine and cook until slightly reduced.
- Add cream and nutmeg.
- Cook until reduced by about half.
- Taste for additional seasoning.
- Pour over hot fettuccini and toss until well combined.
- Serve immediately, passing grated cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 751.5 Kcal (3146 kJ) | ||
| Calories from fat | 333.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.11g | 57% | |
|---|---|---|---|
| Cholesterol | 95.5mg | 32% | |
| Sodium | 1070.96mg | 45% | |
| Potassium | 1709.12mg | 36% | |
| Total Carbs | 77.87g | 26% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 7.19g | 29% | |
| Protein | 25.91g | 52% | |
| Vitamin C | 122.8mg | 205% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 6.4mg | 36% | |
| Calcium | 145.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 131.98 Kcal (553 kJ) | ||
| Calories from fat | 58.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.52g | 57% | |
|---|---|---|---|
| Cholesterol | 16.77mg | 32% | |
| Sodium | 188.09mg | 45% | |
| Potassium | 300.17mg | 36% | |
| Total Carbs | 13.68g | 26% | |
| Sugars | 0.27g | 6% | |
| Dietary Fiber | 1.26g | 29% | |
| Protein | 4.55g | 52% | |
| Vitamin C | 21.6mg | 205% | |
| Iron | 1.1mg | 36% | |
| Calcium | 25.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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