"The aromas that come from the kitchen when I am making this dish remind my family of summer. We live in Chile, but I've been to Italy many times. I noticed that Italians eat pasta with vegetables, so I decided to try zucchini. Sometimes I add fresh tomatoes and pine nuts." CL Reader
1 teaspoon butter
8 cups (1/2-inch) cubed zucchini (about 2 pounds)
4 garlic cloves, minced
1/4 cup chopped fresh mint
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper, divided
2 (9-ounce) packages fresh fettuccine
1 1/2 tablespoons olive oil
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Melt butter in a large nonstick skillet over medium-high heat. Add zucchini and garlic; sauté 4 minutes or until tender. Stir in chopped mint, salt, and 1/4 teaspoon pepper.
Cook pasta according to package directions, omitting salt and fat. Combine zucchini mixture, pasta, and oil, tossing to coat. Sprinkle with cheese and 1/2 teaspoon pepper.