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Fettuccine and Zucchini




Source of Recipe


Maclinda


List of Ingredients




4 medium zucchini, washed, trimmed, quartered lengthwise and sliced
3 tbsp olive oil
3 tbsp. butter
4 garlic cloves, minced
10 cherry or grape tomatoes, halved
1/4 fresh basil, chopped
1 cup chicken or vegetable broth
1-1/4 lb. fettuccine
1 cup grated Parmigiano cheese




Recipe



Heat large pot lightly salted water on high heat.
Meanwhile, heat butter and olive oil in large, deep skillet on medium-high heat. Add zucchini and garlic. Cook 3-5 minutes. Stir in cherry tomatoes or grape tomatoes, chopped fresh basil and vegetable or chicken broth. Turn off heat and season with salt and pepper to taste.

Cook fettuccine in boiling water until cooked al dente. Drain and toss with zucchini mixture. Add the grated Parmigiano-Reggiano cheese; gently toss. Pass additional cheese at table. 4-6 servings.