"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 | gluten free/wheat free fettuccine | ||
1 | zucchini, cut into thin rounds | 130 g | |
1 tbsp | olive oil | 15 mL | |
1 | shallots, finely chopped | 40 g | |
1/3 cup | white wine | 85 mL | |
1/4 cup | pasta cooking water | 65 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 (320 g)
Amount % Daily Value |
Calories 350 |
Fat 9 g 13 % |
Saturated
1.2 g
6 % |
Cholesterol 20 mg |
Sodium 100 mg 4 % |
Carbohydrate 58 g 19 % |
Fibre 3 g 13 % |
Sugars 1 g |
Net Carbs 55 g |
Protein 9 g |
Vitamin A 16 % |
Vitamin C 24 % |
Calcium 4 % |
Iron 9 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 1 |
Meat and Alternatives | ½ |
Fats | 1 ½ |