14 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
  • 1/2 cup thinly sliced fresh mint
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup freshly grated Parmesan cheese
  • 4 ounces crumbled feta cheese
Nutrition
402
20% daily value
6 servings
                                       
                                            vegetarian
     

Fat

32% 21

Saturated

37% 7

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 6

Carbs

14% 42

Carbs (net)

- 38

Fiber

18% 4

Sugars

- 7

Sugars, added

- 0

Protein

27% 14

Cholesterol

10% 30

Sodium

22% 539

Calcium

21% 212

Magnesium

18% 74

Potassium

12% 562

Iron

15% 3

Zinc

19% 2

Phosphorus

39% 273

Vitamin A

10% 93

Vitamin C

29% 26

Thiamin (B1)

15% 0

Riboflavin (B2)

26% 0

Niacin (B3)

10% 2

Vitamin B6

36% 0

Folate equivalent (total)

17% 67

Folate (food)

- 67

Folic acid

- 0

Vitamin B12

16% 0

Vitamin D

45% 7

Vitamin E

7% 1

Vitamin K

8% 9

Sugar alcohols

- 0

Water

- 152
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