Fettuccine with Zucchini and Pecans

Fettuccine with Zucchini and Pecans Recipe
Photo: Jennifer Davick; Styling: Buffy Hargett

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Ingredients

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

Preparation

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 sauté 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.

Note:

October 2011
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