Fettuccine with Zucchini and Pecans

If you have been reading this blog, you know that I am trying to get up to date on my postings. I continue to find things that I intended to post and never did. So here we go again...I made this recipe in the fall and just came across it. It was super easy and with the addition of the zucchini, one can reduce the amount of pasta used. Not sure if it really helps but at least you do not feel as guilty! For whatever reason I did not take a picture or at least I have not found it if I did :) So here is a shot from

Southern Living

You could always substitute walnuts or almonds for the pecans and another cheese if you do not care for or have Asiago.

3/4 cup coarsely chopped pecans

1 (12-oz.) package fettuccine

2 tablespoons butter 2 tablespoons olive oil

1 pound small zucchini, shredded

2 garlic cloves, minced

1 cup freshly grated Asiago cheese

1/4 cup thinly sliced fresh basil

If you have been reading this blog, you know that I am trying to get up to date on my postings. I continue to find things that

I intended to post and never did. So here we go again...I made this recipe in the fall and just came across it. It was super easy and with the addition of the zucchini, one can reduce the amount of pasta used. Not sure if it really helps but at least you do not feel as guilty! For whatever reason I did not take a picture or at least I have not found it if I did :) So here is a shot from

Southern Living

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

You could always substitute walnuts or almonds for the pecans and another cheese if you do not care for or have Asiago.

3/4 cup coarsely chopped pecans

1 (12-oz.) package fettuccine

2 tablespoons butter 

2 tablespoons olive oil 

1 pound small zucchini, shredded

2 garlic cloves, minced 

1 cup freshly grated Asiago cheese 

1/4 cup thinly sliced fresh basil

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

Prepare fettuccine according to package directions. Reserve pasta water

Meanwhile, melt butter with olive oil in a large nonstick skillet over medium-high heat; add zucchini and garlic, and sauté 3 to 4 minutes or until zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and freshly ground pepper to taste. Add any of the pasta water if the consistency is too thick for you. Serve immediately. Enjoy!

Prepare fettuccine according to package directions. Reserve pasta water

Melt butter with olive oil in a large nonstick skillet over medium-high heat; add zucchini and garlic, and sauté 3 to 4 minutes or until zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and freshly ground pepper to taste. Add any of the pasta water if the consistency is too thick for you. Serve immediately. Enjoy!