Fettuccine with Toasted Almonds, Zucchini, and Lemon

Fettuccine with Toasted Almonds, Zucchini and Lemon
Nathan Cyphert

Ingredients

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

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.

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.

Nutrition

Calories per serving:

534 calories

Dietary restrictions:

High Fiber Vegetarian, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

27%

Servings:

4
  • Fat 29g 45%
  • Carbs 54g 18%
  • Saturated 3g 15%
  • Fiber 8g 32%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 19g
  • Polyunsaturated 6g
  • Protein 18g 35%
  • Cholesterol 1mg 0%
  • Sodium 606mg 25%
  • Calcium 154mg 15%
  • Magnesium 156mg 39%
  • Potassium 588mg 17%
  • Iron 3mg 15%
  • Zinc 2mg 16%
  • Phosphorus 342mg 49%
  • Vitamin A 8µg 1%
  • Vitamin C 13mg 21%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 1mg 34%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 0mg 12%
  • Folic Acid (B9) 42µg 10%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 12mg 60%
  • Vitamin K 7µg 9%
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