Sauteed Zucchini and Fettuccine

By phowley

Ingredients

• 1 pkg (9 oz) refrigerated fresh egg fettuccine
• 4 tbsp extra-virgin olive oil
• 1 tbsp minced garlic
• 2 large zucchini (1 lb total), trimmed and shredded
• 1/2 c pine nuts, toasted
• 3/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp freshly squeezed lemon juice
• 2 oz shaved Parmesan cheese

Details

Servings 4

Preparation

Step 1

Cook fettuccine according to package directions.
Drain and place in a large serving bowl.
Heat a large nonstick skillet over high heat until very hot.
Add 2 tbsp oil, garlic, and zucchini.
Saute for 1 minute.
Add zucchini to pasta along with pine nuts, salt, pepper, lemon juice, and remaning 2 tbsp olive oil.
Toss to combine.
Sprinkle with cheese.
Serve immediately.