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Fettuccine with Zucchini and Mint


Thursday, January 01, 2004
6 servings
1 tsp butter8 c (1/2 inch) cubed zucchini (about 2 lbs)
4 cloves garlic, minced
1/4 c chopped fresh mint
1/2 tsp pepper divided
2 (9 oz) pkg fresh fettuccine
1 1/2 T olive oil
1/4 c fresh Parmesan cheese
1. Melt butter in a large nonstick skillet over medium-hig heat. Add zucchini and garlic: sauté' 4 minutes or until tender. Stir in chopped mint, salt and 1/4 tsp pepper.

2. Cook Pasta according to package directions, omitting salt and fat. Combine zucchini mixture, pasta, and oil, tossing to coat. Sprinkle with cheese and remaining pepper.
Nutrition Facts:
260 calories per serving
OK Cooking School
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