I began by quartering the zucchini and shaving it into strips with a vegetable peeler to mimic the shape of fettucine. You could use a box grater if you had to.
I pared down the cooking time in the original recipe to retain the zucchini's crisp-tender crunch. The only cheese on hand was Parmesan, it was used instead of Asiago. It was still delicious... and there were no leftovers;)
3/4 cup coarsely chopped pecans
1 12-oz. package fresh fettucine
2 T. butter
2 T. olive oil
1 pound zucchini shredded
2 large cloves garlic, minced
1 c. grated Asiago cheese
1/4 c. fresh basil leaves, julienned
salt and freshly ground black pepper
Toast pecans in a non-stick skillet on medium heat. Stir often, 6-8 minutes or until toasted. Set aside.
Cook fettucine according to package directions, reserving 1/2 c. pasta water. While waiting for pasta water to boil, melt butter with olive oil in a large skillet. Add garlic and cook until it softens... but, don't let it burn.
Throw in the shredded zucchini and saute for 2 to 3 minutes. Make sure it doesn't become mushy. Toss in the fettucine and blend. Add cheese, basil and pecans just before serving. Taste for salt and add lots of black pepper. If sauce is too dry, loosen it up with bit of pasta cooking water. Serve immediately.
|courtesy of southern living mag|