Vegetable Ribbon Pasta Recipe

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Vegetable Ribbon Pasta
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Ingredients:

Directions:

  1. Cook egg noodles to package directions, drain and reserve 1 cup pasta cooking water.
  2. In large skillet, melt butter over medium-high eat.
  3. Add carrots, onion. garlic, salt and pepper and cook stirring until vegetables are crisp tender. About 7 minutes.
  4. Add zucchini and cream, bring to a boil, about 5 minutes.
  5. Stir in tarragon.
  6. Add pasta, reserved cooking water, and toasted pecans. Toss and enjoy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 662.03 Kcal (2772 kJ)
Calories from fat 462.59 Kcal
% Daily Value*
Total Fat 51.4g 79%
Cholesterol 96.88mg 32%
Sodium 58.54mg 2%
Potassium 547.41mg 12%
Total Carbs 44.84g 15%
Sugars 5.8g 23%
Dietary Fiber 7.27g 29%
Protein 11.88g 24%
Vitamin C 11.2mg 19%
Vitamin A 0.6mg 22%
Iron 2.8mg 15%
Calcium 105.9mg 11%
Amount Per 100 g
Calories 221.75 Kcal (928 kJ)
Calories from fat 154.94 Kcal
% Daily Value*
Total Fat 17.22g 79%
Cholesterol 32.45mg 32%
Sodium 19.61mg 2%
Potassium 183.35mg 12%
Total Carbs 15.02g 15%
Sugars 1.94g 23%
Dietary Fiber 2.44g 29%
Protein 3.98g 24%
Vitamin C 3.8mg 19%
Vitamin A 0.2mg 22%
Iron 0.9mg 15%
Calcium 35.5mg 11%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.7
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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