Spring Vegetable Parmesan And Basil Fettuccine Recipe

Recipe By Taste

Make the most of spring vegetables in this delicious fresh pasta from curtis stone.

4.4
24 Rating -
Rate
Vegdiet
30minstotal
20minsPrep
10minsCook
30m.total
20m.Prep
10m.Cook
Spring Vegetable Parmesan And Basil Fettuccine
plan
Bookmark

ingredients serve

Ingredients for Spring Vegetable Parmesan And Basil Fettuccine Recipe

  • 112.50 gram Coles fettuccini
  • 1/4 tablespoon Coles olive oil
  • 1/2 Medium corn cobs, husks removed, kernels cut from cob
  • 1/4 Red capsicum, cut into 2mm thin strips
  • 1/2 Medium zucchini, cut into 2mm thinstrips
  • 1/2 Cloves Garlic, Finely Chopped
  • 1/2 cup Cherry tomatoes halved
  • 0.06 cup Fresh basil, roughly chopped plus extra leaves for garnish
  • 1/4 tablespoon Fresh lemon juice
  • 10 gram Coles shredded parmesan cheese
Nutrition
value
141
calories per serving
5 g Fat4 g Protein19 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    4g
  • Carbs
    19g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    19g
  • Protein
    4g
  • Fiber
    < 1g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    110mg
  • Iron
    < 1mg
  • Vitamin A
    31mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    17mg
  • Manganese
    1mg
  • Phosphorus
    81mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Taste