Sunday, July 26, 2015

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 Zucchini Fettuccine Pasta

This is for two or three people. Double everything for four to six people

Ingredients                                      START PASTA 20 MINUTES BEFORE BEGINING

4 ounces fettuccini
2 medium zucchini's or one yellow squash and one zucchini
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup chicken broth
fresh or fresh basil leaves to taste
pinch red pepper flakes
Pepper and salt to taste


Cook pasta in a large pot, until "al dente."

Slice off ends of squash and use a mandolin, or knife to make long 1/4 inch strips.
In a large skillet heat olive oil and add garlic and cook for about 1 minute. Add squash strips and 1/2 of the chicken broth. Cook until squash is almost tender about 3 minutes. Add pasta and rest of chicken broth, and cook another 3 minutes. Add Parmesan, basil, red pepper, black pepper and salt. and toss. Pour into severing bowl and top with basil and 2 tablespoons cheese.

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