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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauce:. | 2. Over medium heat, cook the onion and garlic until soft, about 4 minutes. | 3. Add the canned tomatoes with juice, dried parsley, and dried basil and cook 10 minutes more. | 4. Puree the sauce using a food processor or blender, and return to heat. | 5. Add the wine, fresh tomatoes, and zucchini and simmer 10 minutes. | 6. Stir in olives, fresh parsley and fresh basil. | 7. Season with 1 1/2 teaspoons salt and 1/2 teaspoons pepper. If sauce is too thick, add a little water to thin it out a bit. | 8. Pasta:. | 9. Boil about 4 cups of water with 1 tbls. salt. | 10. Add the fettuccini and cook as directed on the package(about 10 inutes). | 11. Drain the noodles, toss lightly in about 1 cup of the sauce, then top with remaining sauce. | 12. Garnish with parsley sprigs and Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow onion	3/4	cup	diced	48.0	11.208	1.32	0.12
garlic clove	3		sliced	-	-	-	-
tomato	2	cups	canned	82.8	18.36	4.32	0.72
parsley	1	tablespoon	dried	1.368	0.2405	0.1129	0.03
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
red wine	1/2	cup		-	-	-	-
rom tomato	3	cups	diced	-	-	-	-
zucchini	2	cups	diced	42.16	7.7128	3.0008	0.7936
black olive	1	cup	pitted chopped	-	-	-	-
parsley	4	tablespoons	chopped	1.368	0.2405	0.1129	0.03
basil	4	tablespoons	chopped	0.6095	0.0702	0.0835	0.017
salt				-	-	-	-
black pepper				-	-	-	-
fettuccine pasta	2	boxes		-	-	-	-
parsley	3 -4			1.368	0.2405	0.1129	0.03
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.