Directions:
- Make the cilantro sauce: Put the cilantro, olive oil, pine nuts, garlic, and salt and pepper to taste into a food processor and work until smooth.
- Fold in the grated cheese.
- Cut the zucchini and carrots into wide ribbons (Use a vegetable peeler and shave off thin, wide ribbons).
- Cook the fettucine in a large saucepan of boiling salted water for 8 minutes.
- Add the zucchini and carrots to the pan of fettucine and cook for 1-2 minutes, until the pasta and vegetables are just tender.
- Drain the fettucine and vegetables thoroughly and return to the saucepan.
- Add the cilantro sauce and toss over high heat to warm through completely.
- Taste for seasoning and serve.
- Enjoy!
- Note: The cilantro sauce can be made in advance and kept in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 700.7 Kcal (2934 kJ) | ||
| Calories from fat | 341.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.99g | 58% | |
|---|---|---|---|
| Cholesterol | 14.74mg | 5% | |
| Sodium | 525.71mg | 22% | |
| Potassium | 275.5mg | 6% | |
| Total Carbs | 71.49g | 24% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 5.5g | 22% | |
| Protein | 20.3g | 41% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 2.8mg | 15% | |
| Calcium | 210.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 303.49 Kcal (1271 kJ) | ||
| Calories from fat | 148.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.46g | 58% | |
|---|---|---|---|
| Cholesterol | 6.38mg | 5% | |
| Sodium | 227.7mg | 22% | |
| Potassium | 119.33mg | 6% | |
| Total Carbs | 30.96g | 24% | |
| Sugars | 1.97g | 18% | |
| Dietary Fiber | 2.38g | 22% | |
| Protein | 8.79g | 41% | |
| Vitamin C | 2.7mg | 10% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 1.2mg | 15% | |
| Calcium | 91.3mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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