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Fettuccine with Zucchini and Pecans Recipe

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This recipe for Fettuccine with Zucchini and Pecans is from Family Favorites 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup coarsely chopped pecans
1 12 oz. package fettuccine
2 T. Butter
2 T. olive oil
1 lb. small zucchini, shredded
2 garlic cloves, minced
1 cup freshly grated Asiago cheese
1/4 cup thinly sliced fresh basil
Directions:
Directions:
1. Heat pecans in a small nonstick skillet over medium -low heat, stirring often, 6-8 minutes or until toasted and fragrant.
2. Prepare fettuccine according to package directions.
3. Meanwhile, melt butter with olive oil in a large nonstick skillet over medium-high heat; add zucchini and garlic, and saute 3-4 minutes or until zucchini is tender. Toss with hot cooked fettuccine, pecans, cheese and basil. Season with salt and pepper and freshly ground pepper to taste. Serve immediately.

 

 

 

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