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Vegetable Fettuccine with Zoodles and Avocado
THE ORGANIC KITCHEN10Ingredients
23Minutes
360Calories
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Ingredients
US|METRIC
5 SERVINGS
- 8 oz. fettuccine (gluten free use your favorite, grain free, I recommend Cappello's)
- 1 1/2 cups heirloom cherry tomatoes (cut in half)
- 2 medium zucchini (made into 'zoodles')
- 2 cloves garlic (minced)
- 1 ear corn kernels (cut off cob)
- 10 basil leaves (chiffonade)
- sea salt
- olive oil (2-3 T)
- 2 avocados (diced)
- toasted pine nuts (optional, they are pricey but if they fit the budget I highly recommend them)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium170mg7% |
| Potassium820mg23% |
| Protein9g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber8g32% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium4% |
| Iron15% |
* 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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