Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
30 Mins
Total Time
30 Mins
Makes 6 servings

How to Make It

Step 1

Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.

Step 2

Prepare fettuccine according to package directions.

Step 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.

Ratings & Reviews

YummyCat's Review

November 09, 2011
Great recipe! Simple, but oh so yummy!!!

Scuppernog's Review

November 22, 2011
I made this recipe last night, substituting basil sprinkles for fresh sliced basil. We LOVED it and I wouldn't change a thing. It's easy and includes mostly ingredients I already have.

portland's Review

July 19, 2012
excellent tasting, easy to make. nice way to use garden products.

ddecesare's Review

February 21, 2012

Easy pasta recipe!

April 22, 2015
Loved this recipe! It was easy and delicious! The only thing that wasn't so easy about it was the cleanup. Asiago cheese is difficult to clean off plates and pot.