Fettuccine with Zucchini and Pecans

By shelle

Ingredients

• 3/4 cup coarsely chopped pecans
• 1 (12 oz) package fettuccine
• 2 Tbsp butter
• 2 Tbsp olive oil
• 1 lb. small zucchini, shredded
• 2 garlic cloves, minced
• 1 cup freshly grated Asiago cheese
• 1/4 cup thinly sliced fresh basil

Preparation

Step 1

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 saute 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.