Fettuccine with Toasted Almonds, Zucchini, and Lemon Recipe


Nutrition

Cal/Serving: 532
Daily Value: 27%
Servings: 4

High-Fiber
Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat29g45%
Saturated3g15%
Trans0g0%
Carbs54g18%
Fiber8g31%
Sugars5g0%
Protein18g35%
Cholesterol1mg0%
Sodium608mg25%
Calcium152mg15%
Magnesium155mg39%
Potassium576mg16%
Iron3mg15%
Zinc2mg15%
Phosphorus343mg49%
Vitamin A112IU2%
Vitamin C13mg21%
Thiamin (B1)0mg11%
Riboflavin (B2)1mg30%
Niacin (B3)3mg13%
Vitamin B60mg12%
Folic Acid (B9)44µg11%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E12mg61%
Vitamin K7µg9%
Fatty acids, total monounsaturated18g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Fettuccine with Toasted Almonds, Zucchini and Lemon
Nathan Cyphert

Healthy pasta is not an easy feat, but this recipe does a pretty good job of fitting the bill. The zest of the lemon with the nutty toasted almond give this dish a subtle but complex flavor that is sure to satisfy.

Click here to see 7 Healthy Pasta Recipes That Won't Destroy Your Waistline.

INGREDIENTS

  • 8 ounces whole-wheat fettuccine
  • 2 tablespoons olive oil, divided
  • 1 teaspoon crushed garlic
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 zucchini, sliced
  • 6 ounces toasted almonds, chopped
  • 1/2 lemon
  • 1 teaspoon Parmesan cheese

DIRECTIONS

Cook the pasta according to the package instructions. While the pasta is cooking, sauté the zucchini slices in 1 tablespoon of olive oil, garlic, and salt and pepper over medium-high heat until the zucchini starts to brown, about 5-7 minutes. Toss the zucchini, almonds, pasta, and remaining olive oil together. Squeeze the juice of half the lemon over the pasta. Season with salt and pepper. Serve with a little Parmesan cheese, if desired.

Recipe Details

Servings: 4
Total time: 25 Minutes
Special Designations: Vegetarian, Healthy

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