fettucine with zucchini and pecans

Name: Fettucine with Zucchini and Pecans
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 3/4 cup(s) pecans, coarsely chopped; 12 ounce(s) package fettuccine; 2 tablespoon(s) butter; 2 tablespoon(s) olive oil; 1 pound(s) small zucchini, shredded; 2 clove(s) garlic, minced; 1 cup(s) asiago cheese, freshly grated; 1/4 cup(s) fresh basil, thinly sliced

(1 RATING)

7 Pinches 1 Photo

Lynette C

Gulf Breeze, FL

Updated on Jul 4, 2016

A totally different pasta dish!

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

3/4 cup pecans, coarsely chopped
12 ounces package fettuccine
2 tablespoons butter
2 tablespoons olive oil
1 pound small zucchini, shredded
2 cloves garlic, minced
1 cup asiago cheese, freshly grated
1/4 cup fresh basil, thinly sliced

How To Make fettucine with zucchini and pecans

Step 1

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

Step 2

Prepare fettuccine according to package directions.
Step 3

Meanwhile, melt butter with olive oil in a large nonstick skillet over medium high heat; add zucchini and garlic, and saute 3 to 4 minutes or until the zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and freshly ground pepper to taste. Serve immediately.
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