Sauteed Zucchini and Fettuccine
"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."
photo by Thorsten
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 9 ounces fettuccine
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 lb zucchini (shredded)
- 1 (15 ounce) can cannellini beans (drained)
- 1 tablespoon lemon juice
- 1⁄2 cup parmesan cheese (finely grated)
- salt
- pepper
directions
- Cook the fettuccine according to the package directions, drain and place in a large serving bowl.
- Heat 2 tbs. of olive oil in a large skillet.
- Add garlic and zucchini to hot oil and saute for 1 minute.
- Stir zucchini into pasta along with beans,lemon juice and remaining olive oil.
- Salt and pepper to taste.
- Sprinkle with parmesan.
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Reviews
-
Loved this simple dish. I doubled everything and used whole wheat yolkless egg noodles. I used a veggie peeler to cut the zucchini into ribbons. I didn't saute the zucchini since I don't have a large pan. I tossed them in the water with the pasta the last few moments of cooking. I did put the beans, garlic, oil, and lemon juice in a pan and simmered gently while the pasta cooked. I think next time I will saute some onion and add it to the mix as it seemed like it needed just a little something else. Great recipe tho, and I'll be making it again as the kids LOVED it. Thanks for posting. -
Very simple, yet very tasty! With the beans, I found using a short pasta worked better for getting a forkful of all the ingredients. Leaving the peel on the zucchini makes for a nice visual. I've been adding toasted cantaloupe seeds, since we usually have an abundance of melons at the same season as zucchini. -
The original recipes also called for 1/2 C toasted pine nuts and only 2 oz of the Parmesan, though I prefer it with the extra cheese too. Try it with the pine nuts, add it in at the same time you add the zucchini. -
This is such an easy and simple dish to make. A great combination of flavours and texture. It was really delicious. I served it for lunch today and no one missed the meat. A keeper. -
I made a similar pasta last night, so I strayed a bit at the end of recipe and added some teriyaki sauce.This was really delicious and my daughter liked it, especially. roxygirl
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RECIPE SUBMITTED BY
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Hi fellow Zaarians! I'm Islandgirl, also known as Iggy, by my Recipezaar Chat buddies. I've been a member of Recipezaar since I found the site on March 17, 2005. I came looking for some St. Patrick's Day recipes and I've been here ever since.
I have 3 sons, a cat & a dog. I was born and raised on the Gulf Coast of Texas. I'm happy to say, I just recently moved back to my hometown after living away for over 20 years.
Some of my hobbies are taking photos of the local wildlife and scenery,beachcombing,studying the history of my island and my family genealogy, checking out the local art galleries and thrift shops and of course, cooking.
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