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.
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Fresh mint and lemon zest highlight the delicate flavors of peas, green beans, and zucchini strips in this veggie-laden dish.
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- 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