Zucchini Fettuccine

Zucchini Fettuccine, a vegetarian Italian dish that beautifully marries the freshness of garden vegetables with the comforting texture of fettuccine. This gluten-free recipe is perfect for those seeking a light yet satisfying meal. The combination of sautéed zucchini, bell peppers, and tomatoes creates a colorful, savory experience that can be enjoyed on its own or enhanced with leftover steak or chicken for added protein.

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Recipe Collection: Dinner

Serving Size: 5

Cooking Time: 20 minutes

Overview

Fettuccini with Zucchini is a delightful pasta dish that combines the freshness of vegetables with the heartiness of fettuccine. It's a perfect meal for those looking to enjoy a light yet satisfying dish. Add thinly sliced leftover steak or chicken for a more filling meal.

Diet Type

Vegetarian

Allergies

Gluten

Cuisine

Italian

Ingredients

• 0.25 Cups olive oil
• 1 Medium onion, minced
• 1 Clove garlic, minced
• 0.5 Pounds zucchini, julienned
• 1 Medium red bell pepper, sliced
• 1 Medium green bell pepper, sliced
• 2 Medium tomatoes, minced
• 0.5 Teaspoons salt
• 1 Pinch cayenne pepper, to taste
• 8 Ounces dry fettuccine pasta

Instructions

1. Cook the fettuccine pasta in a large pot of boiling water until al dente. Drain and set aside.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add the minced onion and minced garlic to the skillet, sautéing for about 2 minutes.
4. Add the julienned zucchini, sliced red bell pepper, and sliced green bell pepper to the skillet. Sauté for an additional 5 minutes.
5. Stir in the minced tomatoes, salt, and a pinch of cayenne pepper. Cook over low heat for another 5 minutes, or until the vegetables are crisp-tender.
6. Pour the sautéed vegetables over the hot fettuccine pasta and toss to combine.
7. Serve immediately and enjoy your fresh and flavorful Fettuccini with Zucchini.