Fettuccine with Tofu and Zucchini

Preparation time: 15 min Servings: 6
Cooking time: 25 min

Ingredients:

1/4 cup grated Parmesan cheese
2 tbsp olive oil
1 tbsp unsalted butter
1/4 tsp salt to taste (optional)
4 cloves garlic, crushed
1 lb firm tofu, cut into 1 in. slices
3/4 lb zucchini, cut into .5 in. cubes
3/4 lb onions, thinly sliced
1 lb fettuccine pasta, or other pasta
1 tsp basil, or 1/3 cup fresh, chopped

Cooking Directions:

Cook fettuccine in boiling salted water until al dente. Drain. Return pasta to saucepan. Toss with butter and keep warm. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onions 2-3 minutes, stirring frequently. Add garlic and zucchini and continue to sauté another 4-5 minutes or until zucchini softens. Stir in basil, salt and pepper to taste. Transfer vegetables to a platter and keep warm. Add tofu slices to skillet and sauté 4-5 minutes, stirring gently, or until tofu is just cooked throughout. Combine vegetables, tofu and pasta in a serving bowl. Serve with Parmesan.

Nutritionist Recommended For:

Nutrition Facts

Calories 500
% Calories From Fat 28.8%
Total Fat 16g
Saturated Fats 3.8g
Mono-unsaturated Fats 5.7g
Poly-unsaturated Fats 4.8g
Cholesterol 8.8mg
Sodium 190mg
Total Carbohydrates 68g
Dietary Fiber 5.8g
Sugar 5.5g
Protein 25g

More Information

Vitamins

Thiamin B1 0.85 mg
Vitamin B12 0.098 mcg
Vitamin K 6.3 mcg
Vitamin A 330 IU
Niacin B3 6.1 mg
Pantothenic Acid 0.61 mg
Riboflavin B2 0.5 mg
Vitamin C 15 mg
Vitamin D 0 IU
Vitamin B6 0.4 mg
Vitamin E 0.88 mg
Choline 22 mg

Minerals

Manganese 1.8 mg
Magnesium 100 mg
Calcium 600 mg
Zinc 2.7 mg
Phosphorus 360 mg
Copper 0.57 mg
Fluoride 14 mcg
Selenium 62 mcg
Sodium 190 mg
Potassium 590 mg
Iron 4.9 mg

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