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Sauteed Zucchini and Fettuccine

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“This is a modified version of a recipe in Family Circle Magazine. The original recipe calls for 1/2 cup of pine nuts. I don't care for them so I used a can of cannellini beans instead. I also added a little more cheese than the original recipe.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the fettuccine according to the package directions, drain and place in a large serving bowl.
  2. Heat 2 tbs. of olive oil in a large skillet.
  3. Add garlic and zucchini to hot oil and saute for 1 minute.
  4. Stir zucchini into pasta along with beans,lemon juice and remaining olive oil.
  5. Salt and pepper to taste.
  6. Sprinkle with parmesan.

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