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Fettuccine with Lemon Ricotta and Zucchini
INGRIDSTEVENS11Ingredients
35Minutes
500Calories
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Description
savorynothings.com
Ingredients
US|METRIC
4 SERVINGS
- 12 oz. fettuccine
- 1 Tbsp. olive oil
- 1 lemon (finely grated)
- 1 zucchini (large, halved lengthwise and cut into ribbons)
- 1 yellow summer squash (large, halved lengthwise and cut into ribbons)
- 2 carrots (medium, cut into ribbons)
- 1 lemon
- 1 handful chives (chopped)
- 1 handful parsley (chopped)
- 1 cup ricotta cheese
- pepper
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Directions
- Cook pasta according to package directions.
- Heat the oil in a large skillet and cook the vegetables together with the lemon peel over medium-high heat soft and slightly colored.
- To make the ricotta sauce, stir all ingredients together in a bowl and season with salt and pepper to taste.
- Drain the pasta, reserving ¼ cup of cooking liquid. Add the pasta back to the pot with the ricotta sauce and the reserved liquid. Carefully mix in the vegetables and serve immediately.
NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium280mg12% |
| Potassium710mg20% |
| Protein20g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate80g27% |
| Dietary Fiber8g32% |
| Sugars6g |
| Vitamin A130% |
| Vitamin C120% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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