Thursday, April 21, 2016

Recipe of the Week: Fettuccine with Pecans and Zucchini

In honor of national pecan day (which was last Thursday), I present to you an easy pasta dish.  I've posted an easy pecan pie recipe before so I was in search of something savory to celebrate the day.  Since I am a huge pasta fan, I think I found a perfect and super easy spring-summer dish.


Fettuccine with Zucchini and Pecans


3/4 cup coarsely chopped pecans
12 oz. fettuccine
2 tablespoons butter
2 tablespoons olive oil
1 pound zucchini, grated on a large grater (about 3 zucchini) or dice finely
2 garlic cloves, minced
1 cup grated Parmesan cheese
1/2 cup thinly sliced fresh basil
Salt and pepper


Heat pecans in a nonstick skillet over medium-low heat, stirring often, 6 to 8 minutes or until toasted and fragrant. Set aside

Prepare fettuccine according to package directions; drain but reserve 1/2 cup of cooking liquid.

Melt butter with olive oil in non-stick skillet over medium heat; add zucchini and garlic; saute for 3 minutes or until zucchini is tender.

Toss in hot cooked fettuccine and add a bit of the reserve liquid to create a bit of a sauce, then add pecans, cheese and basil.  Season with salt and pepper to taste.