Zucchini Fettuccine

  • U Serves 4 People
  • P Prep: 00:10
  • P Cook: 00:30
Zucchini Fettuccine

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)


Amount Per Serving


Calories 245

Calories from Fat 202


% Daily Values*


Total Fat 22.42

34.49%


Saturated Fat 11.66

58.30%


Polyunsaturated Fat 2.72


Monounsaturated Fat 6.21


Cholesterol 5.81

1.94%


Sodium 125.25

5.22%


Potassium 257.31


Total Carbohydrate 7.07

2.36%


Dietary Fiber 1.93

7.72%


Sugars 2.85


Protein 5.25


Vitamin A 3.75%

Vitamin C 26.38%


Calcium 10.00%

Iron 5.81%


* Nutritional Values are estimated and may vary

³ Description

My creamy favorite pasta - vegan style!

² Ingredients

  •  3 serving (serving = 1/3 cup) Thai Kitchen Coconut Milk
  •  1 serving (serving = 1/4 cup) Trader Joe's Dry Roasted Pignolias (Pine Nuts)
  •  1/4 cup Pesto Sauce
  •  2 clove Garlic
  •  3 cup, sliced Zucchini
   

q Directions

Shred zucchini with a cheese grater into spaghetti looking strips.

Add can of coconut milk to pot, and bring up to a boil. Add in pesto, garlic, salt and pepper. After 5 minutes, have a taste and see if the flavors are to your liking. You have the option of adding more garlic or seasonings now. Turn down to a simmer, stirring every 10 minutes or so. There may be a film on top, and that’s fine, just mix it up. You’ll notice that after about 30 minutes it’s a lot thicker, resembling that of an alfredo sauce. Mix the zucchini in with the pesto sauce, and toss in pine nuts.

Recipe Provided by @honestfoodieblog

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