Olives Tomatoes And Zucchini Red Sauce Over Fettuccini Receita

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.

Preparo 20 min

Cozimento 60 min

Calorias 323.8 kcal

Proteína 23g

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Olives Tomatoes And Zucchini Red Sauce Over Fettuccini

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Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para 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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Como fazer 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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Perguntas frequentes

Quanto tempo leva para fazer Olives Tomatoes And Zucchini Red Sauce Over Fettuccini?

Olives Tomatoes And Zucchini Red Sauce Over Fettuccini leva cerca de 80 minutos do início ao fim — aproximadamente 20 minutos de preparo e 60 minutos de cozimento.

Quantas calorias tem Olives Tomatoes And Zucchini Red Sauce Over Fettuccini?

Olives Tomatoes And Zucchini Red Sauce Over Fettuccini tem aproximadamente 323.8 calorias por porção, com cerca de 23 g de proteína, 19 g de carboidratos e 6 g de gordura.

De quais ingredientes preciso para Olives Tomatoes And Zucchini Red Sauce Over Fettuccini?

Os principais ingredientes de Olives Tomatoes And Zucchini Red Sauce Over Fettuccini são Yellow Onion, Garlic Cloves, Canned Whole Tomatoes, Dried Parsley, Dried Basil, Red Wine. Veja a lista completa com as medidas acima.