Fettuccine with Zucchini and Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup coarsely chopped pecans |
1 (12-oz.) package fettuccine |
2 tablespoons butter |
2 tablespoons olive oil |
1 pound small zucchini, shredded |
2 garlic cloves, minced |
1 cup freshly grated asiago cheese |
1/4 cup thinly sliced fresh basil |
Directions:
1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.
2. Prepare fettuccine according to package directions.
3. Meanwhile, melt butter with olive oil in a large nonstick skillet over medium-high heat; add zucchini and garlic, and sauté 3 to 4 minutes or until zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and freshly ground pepper to taste. Serve immediately.
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