Fettuccine with Tofu and Zucchini

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Fettuccine with Tofu and Zucchini

 

11 ounces fettuccine, or other pasta

2 tsp. unsalted butter

1 Tbs. plus 1 tsp. olive oil

1/2 lb. onions, thinly sliced

3 cloves garlic, minced

1/2 lb. zucchini, cut into 1/2 inch cubes

3/4 tsp. dried ground Basil, or 1/3 cup fresh, chopped

1/8 tsp. salt, (optional) or to taste

11 ounces firm tofu, cut into 1 inch slices

2 Tbs. plus 2 tsp. grated Parmesan cheese

 

 

 

 

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.

 

Serves 4

Preparation time: 15 min., Cooking time: 25 min.

 

Source: Frontier Natural Products

Formatted by Chupa Babi: 03.24.08

 

Per Serving: calories 646, fat 11.5g, calories from fat: 16%, protein 24.9g,

cholesterol 7mg,Carbohydrates 113.2g, dietary fiber 6.3g

 

Dietary Exchange: milk : 0.0, vegtable : 0.8, fruit : 0.0, bread : 7.1, lean

meat : 0.2, fat : 1.6, sugar : 0.0, very lean meat protein : 0.5

 

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