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You can easily use angel hair, linguine, thin spaghetti, regular spaghetti, or even shaped pasta in this recipe.
Use red onion in place of yellow onion for a slight taste change and a burst of color.
Replace the parmesan cheese with romano cheese for a subtle taste change.
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| Zucchini and Fettucini |
Ingredients
4 servings - 300 calories per serving
6g fat per serving
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| 1/2 lb |
fettucini (cooked according to package) |
| 2 tbsp |
margerine or low-fat spread |
| 1 small |
onion (thinly sliced) |
| 1 lb |
zucchini (julienned) |
| 4 small |
plum tomatoes (chopped) |
| 1/2 tsp |
salt |
| 1 tsp |
basil (chopped) |
| 1/2 tsp |
black pepper |
| 1/4 cup |
parmesan cheese (grated) |
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- In large skillet, melt margerine or spread over medium heat.
- Add the onion and cook for two minutes until soft.
- Add zucchini and saute for 3 minutes or until tender.
- Add tomato.
- Cover skillet and cook for 2 minutes.
- Add salt, basil, black pepper, and fettucini.
- Toss until heated through.
- Serve hot sprinkled with parmesan cheese.
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