Olives Tomatoes And Zucchini Red Sauce Over Fettuccini Recette

A vibrant and flavorful vegetarian pasta dish! This recipe features garden-fresh zucchini and tomatoes simmered in a rich red sauce, tossed with perfectly cooked fettuccine, and finished with briny olives and fresh herbs. A delicious and easy weeknight meal, easily adaptable with yellow squash or other summer vegetables. Inspired by Katie Brown Entertains.

Préparation 20 min

Cuisson 60 min

Calories 323.8 kcal

Protéines 23g

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Olives Tomatoes And Zucchini Red Sauce Over Fettuccini

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Olives Tomatoes And Zucchini Red Sauce Over Fettuccini

Yellow Onion
Garlic Cloves
Canned Whole Tomatoes
1 teaspoon dried parsley
1 teaspoon dried basil
Red Wine
Roma Tomatoes
2 medium zucchini, diced
Black Olives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 1/2 teaspoons salt
Black Pepper
Fettuccine Pasta
Grated Parmesan cheese (to taste)

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Comment préparer Olives Tomatoes And Zucchini Red Sauce Over Fettuccini

**Sauce:**
Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, in 2 tablespoons olive oil over medium heat until softened, about 4 minutes.
Add one (28 ounce) can crushed tomatoes, 1 teaspoon dried parsley, 1 teaspoon dried basil, and cook for 10 minutes, stirring occasionally.
Puree the sauce using an immersion blender or carefully in a regular blender until smooth. Return to the pot.
Add 1/2 cup dry red wine (optional), 1 cup chopped fresh tomatoes, and 2 medium zucchini, diced. Simmer for 10 minutes, or until zucchini is tender.
Stir in 1/2 cup Kalamata olives, pitted and halved, 2 tablespoons chopped fresh parsley, and 2 tablespoons chopped fresh basil.
Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add a splash of water if the sauce is too thick.
**Pasta:**
Boil 4 cups of salted water in a large pot. Add 1 pound fettuccine and cook according to package directions until al dente.
Reserve about 1 cup of pasta cooking water before draining.
Toss the drained fettuccine with 1 cup of the sauce. Add a little pasta water if needed to loosen the sauce.
Serve immediately, topped with the remaining sauce, fresh parsley sprigs, and grated Parmesan cheese.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

18g

Fat

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner European Italian Mediterranean American Healthy Vegetarian Summer Recipes

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Questions fréquentes

Combien de temps faut-il pour préparer Olives Tomatoes And Zucchini Red Sauce Over Fettuccini ?

Olives Tomatoes And Zucchini Red Sauce Over Fettuccini prend environ 80 minutes du début à la fin — environ 20 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Olives Tomatoes And Zucchini Red Sauce Over Fettuccini ?

Olives Tomatoes And Zucchini Red Sauce Over Fettuccini contient environ 323.8 calories par portion, avec environ 23 g de protéines, 19 g de glucides et 6 g de lipides.

De quels ingrédients ai-je besoin pour Olives Tomatoes And Zucchini Red Sauce Over Fettuccini ?

Les principaux ingrédients de Olives Tomatoes And Zucchini Red Sauce Over Fettuccini sont Yellow Onion, Garlic Cloves, Canned Whole Tomatoes, Dried Parsley, Dried Basil, Red Wine. Consultez la liste complète avec les quantités ci-dessus.