Zucchini Fettuccine

Salt

1 lb. Egg Fettuccine

4 T. Extra Virgin Olive Oil

3-4 cloves Garlic, finely grated or chopped

Zest of 1 Lemon

2 med. Zucchini, shredded

Ground Black Pepper

1/4 cup Parsley, chopped

1/4 cup Mint, chopped

Place a large pot of water over high heat to boil the pasta.

When the water reaches a boil, then add salt and drop in the pasta.

Cook the pasta to al dente, according to the package directions.

Drain the cooked pasta and reserve.

While the pasta is cooking, place a large skillet over medium-low heat with 4 tablespoons of extra virgin olive oil.

Add the garlic to the pan and saute until golden. (About 1 minute).

Add the lemon zest to the pan and continue cooking another 30 seconds.

Add the zucchini and cook until tender, 2-3 minutes.

Season with salt and pepper.

Toss the zucchini with the cooked pasta and serve.

This recipe is very easy and zucchini is now in season.

Not an expensive dish to make either.

Can serve with salad and rolls.

Very flavorful.

Yields 4 servings.

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