Ingredients:
- salt, to taste (i don'tsp use much at all)
- black pepper, coarsely ground , to taste
- parmesan cheese, freshly grated (option al on each serving)
Directions:
- In preparation: using a vegetable peeler, slice wide thin strips from the zucchini and carrots, slicing the full length of the vegetable. Set aside.
- Cook pasta according to package directions in a large pasta pot.
- Heat butter in a medium skillet just until melted then stir in the zucchini and carrot ribbons; cover and cook over low heat 2 minutes. Season with salt and pepper and stir once more.
- Drain prepared fettuccine and then toss it with the vegetable ribbons and the herbs.
- If desired, sprinkle top generously with Parmesan cheese after placing it in a serving dish and serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.35 Kcal (1027 kJ) | ||
| Calories from fat | 82.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.19g | 14% | |
|---|---|---|---|
| Cholesterol | 55.89mg | 19% | |
| Sodium | 31.66mg | 1% | |
| Potassium | 118.18mg | 3% | |
| Total Carbs | 34.93g | 12% | |
| Sugars | 2.67g | 11% | |
| Dietary Fiber | 2.48g | 10% | |
| Protein | 6.57g | 13% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.2mg | 7% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 299.45 Kcal (1254 kJ) | ||
| Calories from fat | 100.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.21g | 14% | |
|---|---|---|---|
| Cholesterol | 68.21mg | 19% | |
| Sodium | 38.64mg | 1% | |
| Potassium | 144.24mg | 3% | |
| Total Carbs | 42.63g | 12% | |
| Sugars | 3.26g | 11% | |
| Dietary Fiber | 3.03g | 10% | |
| Protein | 8.02g | 13% | |
| Vitamin C | 4.1mg | 6% | |
| Vitamin A | 0.5mg | 13% | |
| Iron | 1.4mg | 7% | |
| Calcium | 29.5mg | 2% | |
* 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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