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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My was version was inspired by Rachael Ray's version of this dish. I can't seem to leave a recipe alone without tweaking here and there to the likes of my family. Hope you enjoy it too. Ingredients:
salt |
1 lb fettuccine |
4 tablespoons olive oil |
1 small red onion, finely sliced |
3 -4 garlic cloves, finely chopped |
1 lemon, zested |
4 small zucchini, shredded |
ground black pepper |
1/4 cup flat-leaf italian parsley, chopped |
1/2-1 lemon, juice from the zested lemon depending on size |
Directions:
1. Place a large pot of water over high heat to boil the pasta. When the water.
2. reaches a boil, add some salt and drop in the pasta. Cook the pasta to al dente,
3. according to package directions. Drain the cooked pasta and reserve.
4. While the pasta is working, place a large skillet over medium-low heat with.
5. about 4 tablespoons of Olive Oil.
6. Add the red onion and garlic to the pan and saute until golden, about 1-2 minutes.
7. Add the lemon zest to the pan and continue cooking another 30 seconds.
8. Add the zucchini and cook until tender, 2-3 minutes.
9. Season with salt and pepper.
10. Toss the veggies, herbs and lemon juice with the cooked pasta in the skillet and serve.
11. Top with your favorite grated cheese. Grated Asiago was wonderful with this dish.
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