Fettuccine with Zucchini and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The aromas that come from the kitchen when I am making this dish remind my family of summer. We live in Chile, but I've been to Italy many times. I noticed that Italians eat pasta with vegetables, so I decided to try zucchini. Sometimes I add fresh tomatoes and pine nuts. CL Reader Ingredients:
1 teaspoon butter |
8 cups (1/2-inch) cubed zucchini (about 2 pounds) |
4 garlic cloves, minced |
1/4 cup chopped fresh mint |
1/2 teaspoon salt |
3/4 teaspoon freshly ground black pepper, divided |
2 (9-ounce) packages fresh fettuccine |
1 1/2 tablespoons olive oil |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini and garlic; sauté 4 minutes or until tender. Stir in chopped mint, salt, and 1/4 teaspoon pepper.
2. Cook pasta according to package directions, omitting salt and fat. Combine zucchini mixture, pasta, and oil, tossing to coat. Sprinkle with cheese and 1/2 teaspoon pepper.
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