15 Ingredients
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots, diced
  • 1 1/2 pounds small zucchini, sliced
  • 1 garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (9-oz.) package refrigerated fettuccine pasta, cooked, or 1 (8.8-oz.) package pappardelle pasta, cooked
  • 1 (9-oz.) package refrigerated fettuccine pasta, cooked, or 1 (8.8-oz.) package pappardelle pasta, cooked
  • 1/2 cup thinly sliced fresh mint
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup freshly grated Parmesan cheese
  • 4 ounces crumbled feta cheese
Nutrition
670
34% daily value
5 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

40% 26

Saturated

46% 9

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 7

Carbs

29% 88

Carbs (net)

- 82

Fiber

26% 7

Sugars

- 9

Sugars, added

- 0

Protein

46% 23

Cholesterol

12% 36

Sodium

28% 684

Calcium

25% 254

Magnesium

28% 112

Potassium

22% 761

Iron

16% 3

Zinc

21% 3

Phosphorus

60% 420

Vitamin A

11% 98

Vitamin C

51% 31

Thiamin (B1)

17% 0

Riboflavin (B2)

25% 0

Niacin (B3)

14% 3

Vitamin B6

31% 1

Folate equivalent (total)

21% 83

Folate (food)

- 83

Folic acid

- 0

Vitamin B12

8% 0

Vitamin D

0% 0

Vitamin E

7% 1

Vitamin K

14% 11
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