Olives Tomatoes And Zucchini Red Sauce Over Fettuccini Recipe

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.

Prep Time 20 mins
Cook Time 60 mins
Calories 323.8 kcal
Protein 23g
Rating Be the first
Olives Tomatoes And Zucchini Red Sauce Over Fettuccini 62

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Olives Tomatoes And Zucchini Red Sauce Over Fettuccini

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How to Make Olives Tomatoes And Zucchini Red Sauce Over Fettuccini

  1. **Sauce:**
  2. Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, in 2 tablespoons olive oil over medium heat until softened, about 4 minutes.
  3. Add one (28 ounce) can crushed tomatoes, 1 teaspoon dried parsley, 1 teaspoon dried basil, and cook for 10 minutes, stirring occasionally.
  4. Puree the sauce using an immersion blender or carefully in a regular blender until smooth. Return to the pot.
  5. 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.
  6. Stir in 1/2 cup Kalamata olives, pitted and halved, 2 tablespoons chopped fresh parsley, and 2 tablespoons chopped fresh basil.
  7. Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add a splash of water if the sauce is too thick.
  8. **Pasta:**
  9. Boil 4 cups of salted water in a large pot. Add 1 pound fettuccine and cook according to package directions until al dente.
  10. Reserve about 1 cup of pasta cooking water before draining.
  11. Toss the drained fettuccine with 1 cup of the sauce. Add a little pasta water if needed to loosen the sauce.
  12. 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

2g

Carbs

19g

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

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

Recipe Tags (Choose a tag and find related recipes!)

Celebrity Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Side Dishes Pasta Vegetables Greek European Low Fat Summer Vegetarian Italian Dietary Low Sodium Seasonal Low Saturated Fat Low Calorie Low In Something Pasta Rice And Grains Squash Tomatoes Novelty

Frequently Asked Questions

How long does it take to make Olives Tomatoes And Zucchini Red Sauce Over Fettuccini?

Olives Tomatoes And Zucchini Red Sauce Over Fettuccini takes about 80 minutes from start to finish — roughly 20 minutes to prepare and 60 minutes to cook.

How many calories are in Olives Tomatoes And Zucchini Red Sauce Over Fettuccini?

Olives Tomatoes And Zucchini Red Sauce Over Fettuccini has approximately 323.8 calories per serving, with about 23 g protein, 19 g carbohydrates and 6 g fat.

What ingredients do I need for Olives Tomatoes And Zucchini Red Sauce Over Fettuccini?

The key ingredients for Olives Tomatoes And Zucchini Red Sauce Over Fettuccini are Yellow Onion, Garlic Cloves, Canned Whole Tomatoes, Dried Parsley, Dried Basil, Red Wine. See the full list with measurements above.

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