FETTUCINE WITH VEGETABLES IN SALSA FRESCA
3/4 pound fettucine
2 small zucchini, sliced lengthwise paper thin (see cook's notes)
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
To cut zucchini and carrots into paper-thin slices, run a vegetable peeler down the length of the vegetables.
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.
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 salsa fresca, tossing to coat.
Serve warm or at room temperature.
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
3/4 pound fettucine
2 small zucchini, sliced lengthwise paper thin (see cook's notes)
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
To cut zucchini and carrots into paper-thin slices, run a vegetable peeler down the length of the vegetables.
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.
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 salsa fresca, tossing to coat.
Serve warm or at room temperature.
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
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