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Add a photoServings: 4
Ingredients
- 2 med carrots
- 2 med zucchini
- 8 ounce uncooked fettuccine
- 1 x (8-oz) container dill dip
- 3/4 tsp lemon pepper
Directions
- Shave carrots and zucchini lengthwise into thin slices with vegetable peeler.
- Cook fettuccine as directed on package-except add in carrots and zucchini about 1 minute before fettuccine is done; drain.
- Return fettuccine mix to saucepan. Add in dill dip and lemon pepper; toss.
- Serve immediately.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 9 | 4% |
| Total Fat 1.1g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 462mg | 13% |
| Total Carbs 48.31g | 13% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.41g | 3% |
| Protein 8.82g | 14% |
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