Mary Ann'S Fettucine Zucchini
A vibrant and flavorful zucchini fettucine dish with fresh herbs, garlic, and Parmesan cheese, perfect for light, healthy meals that delight the senses.
Ingredients
- 3 Tbsp. margarine ⓘ
- 3 Tbsp. olive oil ⓘ
- 1 medium red onion, chopped ⓘ
- 4 cloves garlic, sliced ⓘ
- 1 lb. sliced zucchini ⓘ
- 1 Tbsp. parsley
- 1/4 tsp. oregano ⓘ
- 1/4 tsp. sweet basil
- 1/4 tsp. thyme ⓘ
- 1/8 tsp. marjoram
- 1/8 tsp. coarsely ground black pepper ⓘ
- 1/8 tsp. ground red pepper ⓘ
- 1 tsp. lemon juice ⓘ
- 2 fresh tomatoes, chopped ⓘ
- 1 lb. fettucine ⓘ
- 1/4 cup Parmesan cheese ⓘ
Instructions
- Melt margarine with olive oil in a heavy saucepan over medium heat.
- Add chopped red onion and sliced garlic; sauté for 5 minutes.
- Add sliced zucchini and cook for 10 minutes.
- Add parsley, oregano, sweet basil, thyme, marjoram, black pepper, and red pepper; sauté until zucchini is almost tender.
- Add lemon juice and chopped tomatoes; simmer briefly.
- Cook fettucine in salted boiling water until al dente and drain.
- Toss the cooked fettucine with the zucchini mixture.
- Top with Parmesan cheese and serve immediately.
Tips & Substitutions
For a creamier sauce, consider adding a splash of cream or a dollop of ricotta cheese as you toss the fettucine with the zucchini mixture. If you don't have fresh herbs, dried herbs can be used—just reduce the amounts to one-third. This dish can also be made with other vegetables like bell peppers or asparagus, making it versatile for various seasonal ingredients.
Serving Suggestions
Serve Mary Ann's Fettuccine Zucchini with a side of garlic bread and a fresh green salad for a complete meal. This dish pairs beautifully with Italian recipes that feature light sauces or grilled proteins. For an extra touch, sprinkle additional Parmesan cheese on top just before serving for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to prevent drying out. You can also microwave it, covered, for about 1-2 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Ann'S Fettucine Zucchini contains roughly 606 calories, with 18g protein, 98g carbohydrates, and 22g fat. It is an excellent source of iron (89% of the Daily Value), dietary fiber (80% of the Daily Value), and calcium (39% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 691mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Yes, you can substitute fettuccine with other pasta types such as linguine, spaghetti, or even whole wheat pasta to suit your preference. Just be sure to adjust the cooking time according to the pasta you choose.
Is this dish suitable for meal prep?
Absolutely! This dish is great for meal prep. Just prepare the zucchini mixture and cook the pasta in advance, then combine them when ready to eat. Store them separately to maintain the pasta's texture, and mix just before serving.
Can I add protein to this recipe?
Certainly! You can add cooked chicken, shrimp, or even chickpeas for a vegetarian option. Just stir them in when you mix the zucchini and pasta to heat through and integrate the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).