Saturday, July 29, 2017

Zucchini out the Wazoo

This is one of my Family's favorites to use up zucchini out the wazoo! It is a  Pampered Chef recipe!! Yummy!!!

Spring Pasta Stir-Fry

This colorful stir-fry is a light main-dish meal, just right for any night of the week.


    Image result for zucchini
  • 1 package (12 ounces) uncooked fettuccini noodles
  • 1 large carrot, peeled and cut into julienne strips
  • 1 small yellow summer squash, cut into julienne strips
  • 1 small zucchini, cut into julienne strips
  • 3 plum tomatoes, seeded and cut into strips
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, pressed
  • 3/4 teaspoon salt, divided
  • 1/4 cup snipped fresh basil leaves
  • 1/4 teaspoon coarsely ground black pepper
  • 1 ounce shaved fresh Parmesan cheese


  1. In Executive (8-qt./7.6-L) Stockpot, cook pasta according to package directions; drain. Return pasta to stockpot; keep warm.
  2. Meanwhile, prepare vegetables. Using Julienne Peeler, cut carrot, yellow squash and zucchini into long julienne strips. Slice tomatoes in half lengthwise and remove seeds using Core & More; slice tomatoes into 1/4-inch strips.
  3. Heat Stir-Fry Skillet over medium heat. Add 1 tablespoon of the oil and garlic pressed with Garlic Press; cook and stir 2-3 minutes or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes and 1/4 teaspoon of the salt; stir-fry 1-2 minutes or until vegetables are crisp-tender.
  4. Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese. Serve immediately.


  • 8  servings

Nutrients per serving:

Calories 180, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 26 g, Protein 7 g, Sodium 360 mg, Fiber 2 g

Please note that you can add veggies or subtract veggies--This is a very forgiving recipe!!

Delicious Blessings to you all,

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