Fresh Zucchini Fettuccine

Pasta

Because I’m not one for dishes that are loaded with tons of sauce and extra dressings, I had to whip something up to suit my taste. The result? This savory, yet light zucchini pasta that can be served hot or cold. Helloooo left-over lunch! A bit of olive oil, garlic, salt, pepper, and slices of zucchini is all it takes to make this one happen. It’s simple, refreshingly tasty, and just as easy to put together! These are the ingredients you’ll need:

3 cloves of garlic

3 tablespoons of olive oil

1 package of fresh fettucine

2 zucchinis

salt & fresh ground pepper to taste

basil

To start, finely chop the cloves of garlic and crush them with the knife to activate the flavour. Cut your zucchinis into 4 quarters, and slice each of those into thin slivers.  Since the prep work is done, it’s time to let your pasta boil (it should take 3-4 minutes). Now, multitasking is a must here.

While this is going on, take a deep pan, place it over medium heat and pour the 3 tbsp of olive oil into it, adding the garlic. Then add the zucchini, stirring frequently. The pasta should be done and drained in a strainer of all water by now, so toss it into the pan and give it a stir. Add salt and pepper to taste, and a handful of fresh, copped basil. Mmm, smell that? It’s a lot like spring.

Style is served!

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