Fettuccine com Legumes

Fettuccine com Legumes is a vibrant Brazilian pasta dish that combines the richness of fettuccine with an array of fresh, colorful vegetables. This dairy-free meal is not only delicious but also packed with nutrients, making it a perfect choice for a light yet satisfying dinner.

Ingredients

• Fettuccine - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, sliced
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Cherry tomatoes - 150 grams, halved
• Spinach - 2 cups, fresh
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful, chopped
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente, about 8-10 minutes.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
4. Add the zucchini, red bell pepper, and carrot to the skillet, cooking for about 5 minutes until they begin to soften.
5. Stir in the cherry tomatoes and spinach, cooking for an additional 2-3 minutes until the spinach wilts and the tomatoes soften.
6. Once the fettuccine is cooked, drain it and add it to the skillet with the vegetables. Toss to combine.
7. Season with salt, black pepper, chopped basil, and lemon juice. Mix well and cook for 1-2 more minutes to heat through.
8. Serve immediately, garnished with extra basil if desired.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from fresh vegetables.
• A good source of fiber, promoting digestive health.

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