Zucchini & Ricotta Fettuccine Recipe

Posted by
Rate It!
Zucchini & Ricotta Fettuccine
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. Cook fettucine in a pot of boiling water until aldente. Drain.
  2. Meanwhile, spray a small frying pan with cooking oil. Cook zucchini, bacon, and onion until tender.
  3. In a small bowl, whisk together egg yolks, egg, and ricotta.
  4. Combine pasta, zucchini mixture, and egg mixture, stirring over a low heat until egg starts to set.
  5. Serve sprinkled with a little parmesan cheese, if you like.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 541.73 Kcal (2268 kJ)
Calories from fat 154.04 Kcal
% Daily Value*
Total Fat 17.12g 26%
Cholesterol 253.37mg 84%
Sodium 831.85mg 35%
Potassium 707.35mg 15%
Total Carbs 65.32g 22%
Sugars 2.42g 10%
Dietary Fiber 4.91g 20%
Protein 33.76g 68%
Vitamin C 43.1mg 72%
Iron 4.5mg 25%
Calcium 104.4mg 10%
Amount Per 100 g
Calories 140.28 Kcal (587 kJ)
Calories from fat 39.89 Kcal
% Daily Value*
Total Fat 4.43g 26%
Cholesterol 65.61mg 84%
Sodium 215.4mg 35%
Potassium 183.16mg 15%
Total Carbs 16.91g 22%
Sugars 0.63g 10%
Dietary Fiber 1.27g 20%
Protein 8.74g 68%
Vitamin C 11.2mg 72%
Iron 1.2mg 25%
Calcium 27mg 10%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 11.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top