Zucchini Fettuccini w/ Fish and Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 174.4
  • Total Fat: 9.0 g
  • Cholesterol: 28.8 mg
  • Sodium: 652.9 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 4.8 g
  • Protein: 11.8 g

View full nutritional breakdown of Zucchini Fettuccini w/ Fish and Vegetables calories by ingredient
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Introduction

This is a gluten free substitute for fettuccini lovers, and can be made vegan by leaving out the fish. This is a gluten free substitute for fettuccini lovers, and can be made vegan by leaving out the fish.
Number of Servings: 4

Ingredients

    3 Zucchini (julienned, leaving seed cores to side)
    1 roma tomato, chopped
    1 large red bell pepper, chopped
    2 cups of chopped broccoli rabe
    3 cloves garlic, sliced thin
    2 tbsp olive oil
    1 filet of fish (haddock)

Tips

Keeps for up to a week in the fridge. Good for lunch at work.


Directions

Julienne 3 zucchini leaving the inner seed cores to the side.
Chop broccoli, bell pepper, zucchini cores, tomato and set to side.

Slice salted fish into 1 inch long chunks and set to side.

Add 1 tbsp olive oil to skillet and turn heat to med lo. Add 1 clove of sliced garlic until garlic soften, then add zucchini "fettuccini". Season with italian seasonings and sea salt. Sautee until zucchini soflten to noodle like texture (al dente), about 5 minutes.
Take off heat and set to the side.

In same skillet repeat procedure with oil using 2 cloves of garlic.
Add fish, season with italian seasoning in the pan and sautee for about 3-4 minutes with garlic, then add pesto sauce. After pesto paste melts, add chopped vegetables, sautee for about a minute then cover and let cook on med low until rabe leaves wilt.

Remove sauce and serve over fetuccini. Serves 4.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MELMICHEL.

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