Fettuccine with Zucchini and Pecans

Name: Fettuccine with Zucchini and Pecans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters freshly grated Asiago cheese; 2 Tbsps butter; 340 grams package fettuccine; 59 milliliters thinly sliced fresh basil; 2 garlic cloves, minced; 2 Tbsps olive oil; 177 milliliters coarsely chopped pecans; 454 grams zucchini, shredded

Fettuccine with Zucchini and Pecans might be just the main course you are searching for. One portion of this dish contains about 16g of protein, 24g of fat, and a total of 458 calories. This recipe serves 6. Head to the store and pick up asiago cheese, basil, garlic cloves, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

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

Ingredients you will need

Pecans

Equipment you will use

Frying Pan

Prepare fettuccine according to package directions.

Ingredients you will need

Fettuccine

Meanwhile, melt butter with olive oil in a large nonstick skillet over medium-high heat; add zucchini and garlic, and saut 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.

Ingredients you will need

Cooked Fettuccine

Asiago Cheese