Fettuccine with Toasted Almonds, Zucchini, and Lemon

Fettuccine with Toasted Almonds, Zucchini and Lemon
Nathan Cyphert


  • 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.


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.


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:



  • Fat 117g 181%
  • Carbs 217g 72%
  • Saturated 12g 59%
  • Fiber 32g 128%
  • Trans 0g
  • Sugars 19g
  • Monounsaturated 74g
  • Polyunsaturated 25g
  • Protein 70g 141%
  • Cholesterol 3mg 1%
  • Sodium 2,423mg 101%
  • Calcium 617mg 62%
  • Magnesium 624mg 156%
  • Potassium 2,351mg 67%
  • Iron 11mg 59%
  • Zinc 9mg 62%
  • Phosphorus 1,366mg 195%
  • Vitamin A 30µg 3%
  • Vitamin C 51mg 86%
  • Thiamin (B1) 1mg 44%
  • Riboflavin (B2) 2mg 134%
  • Niacin (B3) 11mg 55%
  • Vitamin B6 1mg 47%
  • Folic Acid (B9) 167µg 42%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 48mg 240%
  • Vitamin K 29µg 36%
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