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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Fettuccine with Zucchini and Pecans

Southern Living OCTOBER 2011

  • Yield: Makes 6 servings
  • 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.

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Fettuccine with Zucchini and Pecans recipe

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