Fettuccine with Zucchini, Lemon, and Fresh Herbs
Cook fettuccine; reserve a bit of pasta water, then drain. Sauté garlic and zucchini in olive oil for 3–4 minutes until tender. Add lemon zest and half the juice, stir, then add fettuccine and some pasta water to coat. Toss with fresh herbs, season to taste, and garnish with parmesan if desired. Serve & enjoy!
Ingredients
- 8 oz No Yolks Fettuccine
- 1 medium zucchini thinly sliced into ribbons or half-moons
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon zest and juice
- Handful of Basil and/or chopped parsley
- Salt & pepper
- (Optional) grated parmesan to serve
Directions
- Cook fettuccine; reserve a bit of pasta water, then drain.
- Sauté garlic and zucchini in olive oil for 3–4 minutes until tender.
- Add lemon zest and half the juice, stir, then add fettuccine and some pasta water to coat.
- Toss with fresh herbs, season to taste, and garnish with parmesan if desired.
- Serve & enjoy!
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