Open Accessibility Menu

COVID-19 (Coronavirus) Update Learn More

Dear Friends and Neighbors,

CentraCare care givers have been working around the clock for more than 20 months to care for you, your families and friends during COVID. We are committed to caring for every Minnesotan who needs us, and nothing will prevent us from doing so – even during these never-seen-before times.

The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

How can you help?

  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Zucchini Fettuccini with Tomato Sauce

Published in Recipes, Main Dishes Author: CentraCare



  • 4 large zucchini or yellow squash
  • Kosher salt
  • 5 medium vine-ripened tomatoes
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 clove garlic, chopped
  • 1 teaspoon chopped jalapeno pepper
  • Freshly ground pepper
  • 1/4 cup chopped pine nuts, plus more for topping
  • 1/4 cup chopped fresh basil
  • 1 teaspoon chopped fresh oregano


  1. Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds).
  2. Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
  3. Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds.
  4. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl.
  5. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
  6. Divide the zucchini among bowls and top with the tomato sauce.
  7. Top with more pine nuts and drizzle with olive oil.

Serves 4-6

Prep Time 45 min.

Nutrition Information Per Serving
  • Calories: 250
  • Fat: 20 g.
  • Sat. Fat: 2.5 g.
  • Trans Fat: 0 g.
  • Sodium: 161 mg
  • Carbs: 14 g.
  • Fiber: 3.5 g.
  • Protein: 5 g.