Zippy Spinach Fettuccine
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Okay, so salsa isn't Italian. It just thinks it is when it becomes part of this classic baked fettuccine dish.
What You'll Need
- 1 pound spinach fettuccine
- 1 tablespoon vegetable oil
- 1 medium-sized yellow squash, cut into 1-inch chunks
- 1 large red bell pepper, cut into 1-inch chunks
- 1 (28-ounce) jar spaghetti sauce
- 1 cup salsa (see Note)
- 1 cup (4 ounces) shredded mozzarella cheese
What to Do
Preheat s oven to 350 degrees F. Cook fettuccine according to package directions and drain.
Meanwhile, heat oil in a large pot over medium-low heat; add squash and bell pepper and saute 8 to 10 minutes, or until tender, stirring constantly. Stir in spaghetti sauce and salsa, then add fettuccine; mix well.
Place in a 9- x 13-inch baking dish that has been coated with cooking spray. Top with mozzarella cheese and bake 25 to 30 minutes, or until heated through and cheese is melted.
Spicy or not spicy - it all depends on the "temperature" of the salsa you use. Just to keep it safe, we usually use a medium salsa.
Nutritional InformationShow More
Servings Per Recipe: 6
- Calories 453
- Calories from Fat 87
- Total Fat 9.7g 15 %
- Saturated Fat 3.5g 17 %
- Trans Fat 0.0g 0 %
- Protein 16g 33 %
- Cholesterol 17mg 6 %
- Sodium 1,181mg 49 %
- Total Carbohydrates 74g 25 %
- Dietary Fiber 4.3g 17 %
- Sugars 12g 0 %
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