Fettuccine With Zucchini And Fresh Mint
|Cubed zucchini||8 Cup (128 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Bottled minced garlic||4 Teaspoon|
|Chopped fresh mint||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||3⁄4 Teaspoon (Divided)|
|Fettuccine||18 Ounce (2 Packages, 9 Ounce Each, Fresh Ones)|
|Olive oil||1 1⁄2 Tablespoon|
|Grated parmesan cheese||1 Ounce (1/4 Cup)|
1. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini and garlic, saute 4 minutes or until zucchini is tender. Remove from heat, stir in chopped mint, salt, and 1/4 teaspoon pepper.
2. Cook pasta according to package directions, omitting salt and fat. Drain pasta, return to pan. Add zucchini mixture and oil, tossing to coat. Sprinkle with 1/2 teaspoon pepper and cheese.