Fettuccine with Olive Oil, Garlic, and Red Pepper

By sarahstpierre

Calories: 397
Fat: 19g
Saturated fat: 4.6g
Monounsaturated fat: 11.3g
Polyunsaturated fat: 2.5g
Protein: 13.2g
Carbohydrate: 44g
Fiber: 2.1g
Cholesterol: 12mg
Iron: 2.4mg
Sodium: 559mg
Calcium: 180mg

Ingredients

• 1/4 cup olive oil, divided
• 2 small green squash
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper
• 6 quarts water
• 3 1/4 teaspoons kosher salt, divided
• 8 ounces uncooked fettuccine
• 1/2 cup (2 ounces) grated fresh Parmesan cheese $

Preparation

Step 1

1. Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add garlic and zucchini and cook until slightly browned. Stir in pepper. Remove from heat.

2. Bring 6 quarts water and 1 tablespoon salt to a boil in a large pot. Add pasta; cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add hot pasta, reserved cooking liquid, remaining 1/4 teaspoon salt, and cheese to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Remove from heat. Place 1 1/2 cups pasta on each of 4 plates; drizzle each serving with 1 1/2 teaspoons olive oil.