This is another quick-to-fix pasta dish I recently tried and loved!
Fettuccine with Zucchini and Pecans ~ pure comfort
Ingredients at a glance….
This makes 6-8 servings, so please come on over and be my guest.
3/4 cup coarsely chopped pecans
1 (12-oz) package fettuccine
2 Tbsp butter
2 Tbsp olive oil
1 lb. small zucchini, shredded
2 garlic cloves, minced
1 cup freshly grated Asiago cheese
1/4 cup thinly sliced fresh basil
Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.
Prepare fettuccine according to package directions.
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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