Zucchini “Fettuccine” with Fresh Marinara

Zucchini “Fettuccine” with Fresh Marinaran is a gluten free and lacto ovo vegetarian side dish. One serving contains 374 calories, 14g of protein, and 32g of fat. For $2.33 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have walnuts, soy cheese, yellow summer squash, and a few other ingredients on hand, you can make it. This recipe is liked by 56 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Vegetarian Times. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is awesome. Zucchini Ribbon Fettuccine With Peas and Fresh Herbs, Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest, and Fresh Marinara Sauce are very similar to this recipe.

Servings: 6

 

Ingredients:

6 basil sprigs for garnish, optional

Freshly ground black pepper

¼ cup extra virgin olive oil

1 cup packed fresh basil leaves, chopped, plus sprigs for garnish

8 oz. soy or fresh mozzarella, diced

Sea salt or kosher salt to taste

1/3 cup dry-packed sun-dried tomatoes, softened in warm water and chopped

1 orange bell pepper, halved and seeded

1 ½ lb. plum tomatoes, quartered

1 shallot, minced

Grated regular or soy Parmesan cheese for garnish, optional

1 cup chopped walnuts

8 oz. mixed summer squash (green and yellow), ends trimmed

Equipment:

food processor

peeler

bowl

Cooking instruction summary:

1. Put tomatoes, basil, sun-dried tomatoes, 3 Tbs. oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.2. Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler. Discard soft centers, or save for another use. Stack slices, and cut into 1/4-inch-wide “fettuccine” strips. Cut bell pepper into paper-thin strips.3. Put “fettuccine” into bowl with mozzarella, walnuts, remaining 1 Tbs. oil and salt to taste; toss gently. Pour sauce into 6 shallow bowls, and top with “fettuccine” mixture. Grind fresh pepper over each and, if using, top with Parmesan cheese and basil sprigs. Serve.

 

Step by step:


1. Put tomatoes, basil, sun-dried tomatoes, 3 Tbs. oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.

2. Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler. Discard soft centers, or save for another use. Stack slices, and cut into 1/4-inch-wide “fettuccine” strips.

3. Cut bell pepper into paper-thin strips.

4. Put “fettuccine” into bowl with mozzarella, walnuts, remaining 1 Tbs. oil and salt to taste; toss gently.

5. Pour sauce into 6 shallow bowls, and top with “fettuccine” mixture. Grind fresh pepper over each and, if using, top with Parmesan cheese and basil sprigs.

6. Serve.


Nutrition Information:

Quickview
312k Calories
7g Protein
24g Total Fat
21g Carbs
95% Health Score
Limit These
Calories
312k
16%

Fat
24g
37%

  Saturated Fat
2g
17%

Carbohydrates
21g
7%

  Sugar
8g
10%

Cholesterol
0.0mg
0%

Sodium
234mg
10%

Get Enough Of These
Protein
7g
14%

Vitamin C
150mg
182%

Vitamin A
4288IU
86%

Manganese
1mg
61%

Vitamin K
38µg
37%

Vitamin B6
0.64mg
32%

Copper
0.54mg
27%

Folate
106µg
27%

Potassium
856mg
24%

Vitamin E
3mg
24%

Fiber
5g
23%

Magnesium
79mg
20%

Phosphorus
169mg
17%

Vitamin B1
0.2mg
13%

Vitamin B2
0.22mg
13%

Iron
2mg
13%

Vitamin B3
2mg
12%

Zinc
1mg
10%

Calcium
86mg
9%

Selenium
5µg
8%

Vitamin B5
0.65mg
7%

covered percent of daily need
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