Toasted Garlic Fettuccine with Zucchini |
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Prep Time: 6 Minutes Cook Time: 19 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 (1-ounce) slice whole-grain bread |
1 (8-ounce) package uncooked fettuccine |
1 tablespoon olive oil, divided |
4 garlic cloves, thinly sliced |
3 tablespoons chopped walnuts, toasted |
1/4 cup chopped fresh parsley |
1 teaspoon salt, divided |
3 small zucchini, cut into thin strips (about 3/4 pound) |
1/2 teaspoon freshly ground black pepper |
2 tablespoons grated fresh parmesan cheese |
Directions:
1. Preheat oven to 350°.
2. Place bread in a food processor; pulse 5 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 350° for 5 minutes or until golden.
3. Cook pasta according to package directions, omitting salt and fat.
4. While pasta is cooking, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Stir in breadcrumbs; cook 3 minutes. Remove from pan, and stir in walnuts, parsley, and 1/2 teaspoon salt; set aside.
5. Add 1 teaspoon oil to pan and place over medium heat. Stir in zucchini; sauté 4 minutes. Stir in remaining 1/2 teaspoon salt and pepper; keep warm.
6. Combine pasta, remaining 1 teaspoon oil, zucchini, and breadcrumb mixture; toss gently. Sprinkle with Parmesan cheese. Serve immediately.
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