Zucchini Fettuccini w/ Fish and Vegetables
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
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
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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.
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.