Rachael Ray: Rachael's Daytime Talkshow

Zucchini Fettuccine

This pasta is a delicious way to get veggies into your kids. Serve this with Roasted Tomato Caprese.

Zucchini Fettuccine

Ingredients

  • Salt
  • 1 pound egg fettuccine
  • 4 tablespoons EVOO – Extra Virgin Olive Oil
  • 3 to 4 cloves garlic, finely chopped or grated
  • Zest of 1 lemon
  • 2 medium-large or 4 small zucchini, shredded
  • Ground black pepper
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped mint

Yields: 4 servings

Preparation

Place a large pot of water over high heat to boil the pasta. When the water reaches a boil, add some salt and drop in the pasta. Cook the pasta to al dente, according to package directions. Drain the cooked pasta and reserve.

Step

While the pasta is working, place a large skillet over medium-low heat with 4 turns of the pan of EVOO, about 4 tablespoons. Add the garlic to the pan and sauté until golden, about 1 minute. Add the lemon zest to the pan and continue cooking another 30 seconds. Add the zucchini and cook until tender, 2-3 minutes. Season with salt and pepper.

Step

Toss the veggies and herbs with the cooked pasta and serve.

Club RR
( Advertisement )
New games! C'mon and Play!
This Week
 

Content on this page requires a newer version of Adobe Flash Player.

Get Adobe Flash player