ZUCCHINI FETTUCINE

INGREDIENTS:

1 pound egg fettuccine
4 tablespoons olive oil
3-4 cloves garlic, finely chopped or grated
Zest of 1 lemon
2 medium-large or 4 small zucchini, shredded
Salt and freshly ground black pepper
1/4 cup chopped flat leaf parsley
1/4 cup chopped mint

PREPARATION:

Place a large pot of water over high heat to boil the pasta. When the water reaches a boil, add some salt and drop in the pasta. Cook the pasta to al dente, according to the package directions. Drain the cooked pasta and reserve.

While the pasta is working, place a large skillet over medium-low heat with four turns of the pan of olive oil, about 4 tablespoons. Add the garlic to the pan and sauté until golden, about 1 minute. Add the lemon zest to the pan and continue cooking another 30 seconds. Add the zucchini and cook until tender, 2-3 minutes. Season with salt and pepper.

Toss the veggies and herbs with the cooked pasta and serve.


Looks Yummy, try it!

xoxo RitzyNina