Recipe: Fettucine with Vegetables in Salsa Fresca

FETTUCINE WITH VEGETABLES IN SALSA FRESCA

3/4 pound fettucine, uncooked
2 small zucchini, sliced lengthwise paper thin*
2 carrots, sliced lengthwise paper thin
FOR THE SALSA FRESCA:
2 tomatoes, peeled, seeded and chopped
10 small black olives, pitted and quartered
1 tablespoon extra-virgin olive oil
2 teaspoons grated parmesan cheese
1 teaspoon pickled hot red pepper, minced
1 garlic clove, minced
Freshly ground pepper, to taste

PREPARE PASTA, VEGGIES:
Cook the fettucine according to package directions. After about 8 minutes, add the zucchini and carrots; cook until the pasta is al dente and the vegetables are tender, 2 to 4 minutes longer.

ASSEMBLE THE SALSA FRESCA:
Meanwhile, combine the tomatoes, olives, oil, cheese, red pepper, garlic and ground pepper in a serving bowl. Drain the pasta and vegetables, then add to the sauce, tossing to coat.

PRESENTATION:
Serve warm or at room temperature.

*To cut zucchini and carrots into paper-thin slices, run a vegetable peeler down the length of the vegetables.

Servings: 4

Approximate nutritional analysis per serving: calories, 255; fat, 7 grams; calories from fat, 22 percent; carbohydrates, 42 grams; protein, 9 grams; fiber, 4 grams; cholesterol, 41 milligrams; sodium, 124 milligrams.

Source: Weight Watchers Simply the Best Italian