Vegan Recipe: Fettuccine with Zucchini and Roasted Peppers

Fettuccine with Zucchini and Roasted Peppers

This dish gets its delicious flavor from roasted peppers and thyme.

Ingredients, serves 4

1 large red bell pepper
1 large yellow bell pepper
1/4 cup low-sodium vegetable broth
1 large onion, halved and sliced
3 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
1 pinch crushed red pepper
1/2 cup dry white wine
1 tablespoon lemon juice
2 tablespoons fresh thyme
1 10-ounce package fettuccine pasta, preferably whole wheat
Salt to taste
Black pepper to taste


Cut the peppers in half and remove the seeds and white membrane. Place the pepper halves on a broiler pan. Broil the peppers skin-side up until the skin blackens. Place the pepper halves in a bowl, cover with plastic wrap, and allow to cool. When the peppers have cooled enough to handle, remove the blackened skin with your fingertips and cut each pepper into four pieces. Cut the peppers into 1-inch strips and set aside.

Heat the vegetable broth in a large skillet over medium heat. Put in the onion and garlic and sauté for 5 to 6 minutes. Add the zucchini and crushed red pepper and sauté for about 15 minutes.

Add the roasted peppers, wine, lemon juice, and thyme. Sauté for 1 minute.

Cook the fettuccine according to package directions. Drain the pasta, immediately toss with the vegetable mixture, and serve.

Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D.; recipe by Robyn Webb

Per serving (1/4 of the recipe): Calories: 397; Fat: 2.2 g; Saturated Fat: 0.4 g; Calories from Fat: 4.6%; Cholesterol: 0 mg; Protein: 13.6 g; Carbohydrate: 76 g; Sugar: 9.6 g; Fiber: 6.3 g; Sodium: 216 mg; Calcium: 50 mg; Iron: 3.6 mg; Vitamin C: 143.4 mg; Beta-Carotene: 1,248 mcg; Vitamin E: 1 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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