"Fettuccine" are flat and narrow strips of durum wheat and eggs, wound into nests when raw. They owe their name to their ribbon-like shape, "fettuccia" being the Italian for ribbon.
8 | scampi | 240 g | |
160 g | fettuccine | ||
1 | zucchini, cut into thin rounds | 130 g | |
1 tbsp | olive oil | 15 mL | |
1 | shallots, finely chopped | 40 g | |
1/3 cup | pasta cooking water | 85 mL | |
1 tbsp | Parsley and Garlic Base | 15 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.
per 1 serving (330 g)
Amount % Daily Value |
Calories 420 |
Fat 11 g 18 % |
Saturated
1.8 g
9 % |
Cholesterol 90 mg |
Sodium 70 mg 3 % |
Carbohydrate 61 g 20 % |
Fibre 4 g 14 % |
Sugars 2 g |
Net Carbs 57 g |
Protein 18 g |
Vitamin A 18 % |
Vitamin C 24 % |
Calcium 5 % |
Iron 32 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 1 |
Meat and Alternatives | ½ |
Fats | 1 ½ |