8 oz Mueller's Fettuccine
1 medium zuccini, thinly sliced into ribbons or half-moons
2 tbsp olive oil
2 cloves garlic, minced
1 lemon (zest and juice)
Handful of fresh basil and/or chopped parsley
Salt & pepper to taste
(Optional) Grated parmesan to serve
1
Cook fettuccine; reserve a bit of pasta water, then drain.
2
Sauté garlic and zucchini in olive oil for 3–4 minutes until tender.
3
Add lemon zest and half the juice, stir, then add fettuccine and some pasta water to coat.
4
Toss with fresh herbs, season to taste, and garnish with parmesan if desired.
5
Serve & enjoy!
Ingredients
8 oz Mueller's Fettuccine
1 medium zuccini, thinly sliced into ribbons or half-moons
2 tbsp olive oil
2 cloves garlic, minced
1 lemon (zest and juice)
Handful of fresh basil and/or chopped parsley
Salt & pepper to taste
(Optional) Grated parmesan to serve