Sauteed Zucchini and Fettuccine |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a modified version of a recipe in Family Circle Magazine. The original recipe calls for 1/2 cup of pine nuts. I don't care for them so I used a can of cannellini beans instead. I also added a little more cheese than the original recipe. Ingredients:
9 ounces fettuccine |
4 tablespoons olive oil |
1 tablespoon minced garlic |
1 lb zucchini (shredded) |
1 (15 ounce) can cannellini beans (drained) |
1 tablespoon lemon juice |
1/2 cup parmesan cheese (finely grated) |
salt |
pepper |
Directions:
1. Cook the fettuccine according to the package directions, drain and place in a large serving bowl.
2. Heat 2 tbs. of olive oil in a large skillet.
3. Add garlic and zucchini to hot oil and saute for 1 minute.
4. Stir zucchini into pasta along with beans,lemon juice and remaining olive oil.
5. Salt and pepper to taste.
6. Sprinkle with parmesan.
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