Embedded Files
ZUCCHINI FETTUCCINI
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
3
Total Cost:
$3.60
Ingredients
Ingredients
8 ounces whole wheat fettuccine
2 tablespoons olive oil
4 cloves garlic, minced
1⁄2 teaspoon chile flakes
2 small zucchini, small dice
1 lemon, zested
1⁄2 cup fat-free Greek yogurt, plain
1⁄2 cup grated Romano or Parmesan cheese
Salt and pepper, to taste
Optional – fresh basil, thinly sliced
Directions
Directions
Bring a pot of salted water to a boil and add fettuccine, cook to desired consistency.
While pasta is cooking, heat oil in a separate pan over medium heat. Sauté garlic and chile flakes for about 30 seconds to a minute.
Add zucchini to the pan, stirring occasionally for about 5-7 minutes, cooking off some of the water and the zucchini is tender. Add lemon zest.
Once fettuccine is cooked, drain and add directly to the pan with Greek yogurt and grated cheese. Toss around in the pan and season with salt and pepper as needed.
Top with grated cheese and basil (optional), serve immediately.
Tools Needed
Tools Needed
Large mixing bowl
Knife
Cutting board
Measuring spoons
Measuring cups
Zester
Allergens
Allergens
Dairy
Wheat
Tasks for Kids
Tasks for Kids
Grades K-3
Grades K-3
Add yogurt and cheese
Tear basil
Grades 4-8
Grades 4-8
Dice zucchini
Measure ingredients
Nutrition Information per serving:
Calories 458, Total Fat 15.1g, Saturated Fat 4.4g, Total trans fatty acids ~0.0g, Cholesterol 15.5mg, Sodium 33mg, Total Carbohydrate 64.9g, Dietary Fiber 1g, Sugars 4.7g, Protein 21.1g, Calcium 316mg, Iron 3.4mg, Potassium 514mg, Vitamin D 0IU
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Zucchini Fettuccini.pdfPage updated
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