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    You are in: Home / Recipes / Olives, Tomatoes, and Zucchini Red Sauce over Fettuccini Recipe
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    Olives, Tomatoes, and Zucchini Red Sauce over Fettuccini

    Average Rating:

    4 Total Reviews

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    • on November 07, 2010

      What a fabulous way to useupgarden veggies and such a light lovely sauce. This is a definite keeper even through the fall and winter as I froze so much of our summer garden veggies. Served over whole wheat pasta, saved half for the freezer :-). We sprinkled parm.reggiano cheese over top of the platter so it could take a moment to melt into the sauce. Fabulous! Made for Sharon 123.

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    • on January 04, 2010

      Great recipe, best tomato based pasta sauce I've come across!

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    • on September 01, 2009

      Great sauce which we all enjoyed over whole-wheat fettuccine. I altered the amounts of the vegetables slightly and used Italian seasoning instead of the basil and parsley with great results. We used only one box of fettuccine so we are able to freeze the remaining sauce for another day. Thanks for sharing this keeper!

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    • on August 25, 2009

      Absolutely loved the fresh taste of the sauce in this dish. It was bursting with summer flavours! I was also very pleased with how Weight Watchers friendly this recipe is, if you go light on the cheese! This would be stunning with some feta sprinkled over the top. Thanks for a super keeper!

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    Nutritional Facts for Olives, Tomatoes, and Zucchini Red Sauce over Fettuccini

    Serving Size: 1 (299 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 323.7
     
    Calories from Fat 37
    11%
    Total Fat 4.1 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 64.4 mg
    21%
    Sodium 256.1 mg
    10%
    Total Carbohydrate 58.1 g
    19%
    Dietary Fiber 2.7 g
    10%
    Sugars 4.6 g
    18%
    Protein 11.9 g
    23%

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