Fettuccine with Green Vegetables, Garlic, and Herbs 


Fresh mint and lemon zest highlight the delicate flavors of peas, green beans, and zucchini strips in this veggie-laden dish.

  • 4Servings


  • 3 Tbs. olive oil, divided
  • 3 cloves garlic, minced
  • 8 baby zucchini (8 oz.),
  • 1 cup thawed frozen peas
  • 1/3 cup fresh mint leaves,
  • 2 Tbs. chopped fresh
  • 8 oz. fettuccine
  • 4 oz. thin green beans or
  • 1 Tbs. grated lemon zest


1 | Heat 1 Tbs. oil in large non-stick skillet over medium heat. Add shallot; sauté 3 minutes. Mix in 1 tsp. garlic, then zucchini; sauté 1 minute. Remove from heat. Mix in peas, half of mint and half of parsley.
2 | Cook fettuccine in large pot of boiling salted water according to package directions for al dente, adding green beans to fettuccine during final 2 minutes of cooking. Drain, reserving 1/4 cup cooking liquid. Return fettuccine and green beans to pot. Add remaining 2 Tbs. oil, remaining 2 tsp. garlic, remaining mint and parsley, and lemon zest; toss to combine. Add peas mixture, and toss again. Season to taste with salt and pepper, if desired.

Nutrition Information

  • Calories: 360
  • Carbohydrate Content: 54 g
  • Fat Content: 12 g
  • Fiber Content: 6 g
  • Protein Content: 11 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 105 mg
  • Sugar Content: 5 g