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Ingredientes
- 1 c. Onion, finely minced
- 2 x Cloves garlic, chopped
- 2 Tbsp. Extra virgin olive oil
- 3 c. Tomatoes, minced
- 2 tsp Dry basil
- 1 x Zucchini, diced
- 1/2 lb Fettucine Parmesan cheese Fresh basil
Direcciones
- In large skillet on medium heat, cook onion and garlic in oil till softened, about 5 min. Add in tomatoes and basil and simmer for about 10 min, or possibly till slightly thickened. Add in zucchini and cook for 2 min.
- In large pot of boiling water, cook fettucine according to package directions, or possibly till al dente (tender but hard). Drain well. Combine sauce and fettucine till well coated; sprinkle with minced fresh basil (if using) and cheese. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 62 | 61% |
| Total Fat 7.08g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 422mg | 12% |
| Total Carbs 9.35g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.02g | 3% |
| Protein 1.95g | 3% |
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