Southern Living OCTOBER 2011
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.
Go to Full Version of