FETTUCCINI WITH ZUCCHINI

Fettuccini with Zucchini image

Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.

Provided by donna garlington

Categories Fruits and Vegetables Vegetables Squash

Yield 5

Number Of Ingredients 10

Ingredients

¼ cup olive oil
1 onion, chopped
1 clove garlic, minced
½ pound zucchini, julienned
1 red bell pepper, thinly sliced
1 green bell pepper, sliced
2 tomatoes, chopped
½ teaspoon salt
1 pinch cayenne pepper
8 ounces dry fettuccine pasta

Steps:

Cook pasta in a large pot of boiling water until al dente. Drain.
While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
Pour vegetables over hot pasta.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 45.4 g, Fat 13.4 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 466.1 mg, Sugar 4.8 g