Saturday, July 25, 2009

Sautéed Zucchini and Fettuccine

1 pkg refrigerated fresh egg fettuccine
4 tbsp extra-virgin olive oil
1 tbsp minced garlic
2 large zucchini trimmed and shredded ½ cup pine nuts, toasted
¾ tsp salt
¼ tsp black pepper
1 tbsp freshly squeezed lemon juice
2 ounces shaved parmigiana cheese

Cook fettuccine following package directions. Drain and place in a large serving bowl. Heat a large nonstick skillet over high heat until very hot. Add 2 tbsp of the olive oil, garlic and zucchini. Sauté for 1 minute. Add zucchini to pasta in bowl along with pine nuts, salt, pepper, lemon juice and remaining 2 tbsp olive oil; toss to combine. Sprinkle with shaved Parmigiana cheese and serve immediately.