Fettucine with Zucchini and Pecans

Lynette !


A totally different pasta dish!

★★★★★ 1 vote
15 Min
20 Min
Stove Top


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3/4 c
pecans, coarsely chopped
12 oz
package fettuccine
2 Tbsp
2 Tbsp
olive oil
1 lb
small zucchini, shredded
2 clove
garlic, minced
1 c
asiago cheese, freshly grated
1/4 c
fresh basil, thinly sliced

How to Make Fettucine with Zucchini and Pecans


  • 1Heat pecans in a small nonstick skillet over medium low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.
  • 2Prepare fettuccine according to package directions.
  • 3Meanwhile, 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.

Printable Recipe Card

About Fettucine with Zucchini and Pecans

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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