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Ratatouille Fettuccine Alfredo

Ratatouille Fettuccine Alfredo Recipe

  • cooking spray
  • 1 tablespoon olive oil
  • 1 eggplant, diced
  • 1/2 cup onion, chopped
  • 6 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 zucchini, peeled and diced
  • 1 yellow squash, diced
  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup chopped green bell pepper
  • 1 tablespoon dried Italian seasoning
  • salt and ground black pepper to taste
  • 1 (12 ounce) package dry fettuccine pasta
  • 1 (16 ounce) jar Alfredo sauce
  • 1 cup canned pumpkin puree
  • 1 cup shredded mozzarella cheese
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 566
Total Fat 29.1g
Saturated Fat 11.2g
Cholesterol 43mg
Sodium 1128mg
Total Carbohydrate 61.7g
Dietary Fiber 8.5g
Sugars 11.1g
Protein 19g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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