Silky zucchini ribbons, tangy goat cheese, and a walnut crunch.
8 oz Mueller's Fettuccine
2 small zucchini, peeled into ribbons
3 oz goat cheese
0.25 cup walnuts, toasted & chopped
2 tbsp olive oil
Salt & pepper to taste
1
Cook pasta according to packaging directions and keep warm.
2
Sauté zucchini ribbons in olive oil until soft.
3
Toss with hot fettuccine, dollop with goat cheese, sprinkle walnuts.
4
Serve and enjoy!
Ingredients
8 oz Mueller's Fettuccine
2 small zucchini, peeled into ribbons
3 oz goat cheese
0.25 cup walnuts, toasted & chopped
2 tbsp olive oil
Salt & pepper to taste