Fettuccine With Spicy Zucchini-Tomato Sauce

Fettuccine-Spicy-Zucchini-Tomato-Sauce Jonathan Kantor


  • 1 (1-pound) box fettuccine
  • 1 tablespoon olive oil
  • 2 medium zucchini, halved lengthwise and sliced 1/4-inch thick
  • 1/2 teaspoon crushed red pepper
  • 1 (16-ounce) jar marinara sauce


1. Cook pasta according to package directions in salted water; reserve 1/4 cup pasta water. Drain pasta and return to pot.

2. While pasta cooks, heat oil in a large skillet over medium-high heat. Add zucchini; cook, tossing occasionally, until browned and crisp-tender (5-8 minutes). Add crushed red pepper, marinara, and reserved pasta water; simmer, partially covered, until pasta sauce is thick (about 5 minutes). Toss pasta with sauce and divide among 4 bowls.

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  • Jar marinara sauce keeps this simple Fettuccine With Spicy Zucchini-Tomato Sauce quick--it's done in 20 minutes. Crushed red pepper provides the spice.
  • Yield: Makes 4 servings (serving size: 2 1/4 cups)

Nutritional Information

Calories per serving: 539
Fat per serving: 7.2g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2.8g
Polyunsaturated fat per serving: 1.4g
Protein per serving: 19g
Carbohydrate per serving: 99g
Fiber per serving: 8g
Cholesterol per serving: 0.0mg
Iron per serving: 5mg
Sodium per serving: 538mg
Calcium per serving: 54mg

Good to Know

Pick a better marinara. Look for one that doesn't contain added sugar and lists tomatoes, not tomato puree, as the first ingredient.