Fettuccine with Toasted Almonds, Zucchini, and Lemon Recipe
Daily Value: 27%
Vegetarian, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||44µg||11%|
|Fatty acids, total monounsaturated||18g||0%|
|Fatty acids, total polyunsaturated||6g||0%|
Exclusive from The Daily Meal
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.
- 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
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 DetailsServings: 4
Total time: 25 Minutes
Special Designations: Vegetarian, Healthy
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