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Garden-Fresh Fettuccine

Total Time

Prep/Total Time: 30 min.


6 servings

Fresh vegetables right from the garden make this a special dish that is quick, easy, economical and downright delicious! Sometimes I add snow peas, too. —Jan Huntington, Painesville, Ohio


  • 1 package (16 ounces) fettuccine
  • 1 large zucchini, julienned
  • 2 medium green peppers or sweet red peppers, cut into strips
  • 2 medium onions, chopped
  • 2 tablespoons canola oil
  • 5 garlic cloves, minced
  • 4 medium tomatoes, peeled, seeded and chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1/3 cup shredded Parmesan cheese


  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the zucchini, peppers and onions in oil until tender. Add garlic; cook 1 minute longer.
  2. Add the tomatoes, salt, pepper and pepper flakes; saute 4-5 minutes. Drain pasta. Transfer to a large bowl; add vegetable mixture and toss to coat. Sprinkle with cheese.

Nutrition Facts

1-1/2 cups: 378 calories, 8g fat (2g saturated fat), 3mg cholesterol, 507mg sodium, 66g carbohydrate (10g sugars, 7g fiber), 15g protein.

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