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Nutrition Facts
Serving Size 1 (236g) Recipe makes 4 servings
Calories 530
Calories from Fat 206		(38%)
Amount Per Serving		%DV
	Total Fat 23.0g	35%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 14.4g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 211mg		8%
Potassium 518mg		14%
Total Carbohydrate 68.8g		22%
	Dietary Fiber 1.4g	5%
	Sugars 2.1g
Protein 18.8g		37%
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Garlic Lover's Fettuccine With Olive Oil, Garlic and Zucchini

Recipe #361069 | 45 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: KateL
Mar 16, 2009

Entered for safe-keeping. From Martha Rose Schulman's Fast Vegetarian Feasts, received in February 2009 Cookbook Swap. This is based on Italian Pasta Aglio e Olio (pasta with oil and garlic), adding zucchini that has been cut in matchsticks and briefly steamed, then tossed with the pasta and the oil, garlic, and Parmesan cheese. Although the author says 2-3 teaspoons of finely minced garlic is a lot, I would tend to add more, just because... DH and I love garlic.

SERVES 4 -6 (change servings and units)

Ingredients

1 lb zucchini, cut in 2-inch julienne strips (450 g)
1/3 cup olive oil (80 ml)
2 teaspoons garlic, finely minced (up to 3 teaspoons or 10-15 ml per recipe, I usually double what a recipe says)
3/4 lb whole wheat fettuccine or fettuccine (350 g)
1/2 cup parmesan cheese, freshly grated (up to 1 cup or 120-250 ml or to taste)
3 tablespoons fresh parsley, chopped (45 ml)

OPTIONAL ADDITIONAL HERBS

fresh basil, chopped (optional)
fresh sage leaf, chopped (optional)
fresh thyme leave, chopped (optional)
fresh marjoram, chopped (optional)

SALT AND PEPPER

salt, to taste
fresh ground pepper, to taste

GARNISH

parmesan cheese, freshly grated

Directions

1
Steam the zucchini 5 minutes and remove from the heat.
2
Begin bringing water to a boil in a large pot for the pasta. (I would add a generous amount of grated sea salt to the water.).
3
Meanwhile, heat the olive oil with the garlic in a small pan over very low heat. The garlic should simmer very gently, never turning brown, but just golden. (If it cooks too quickly, it will burn.) It should simmer for about 10 minutes. When it is golden and the oil aromatic, remove from the heat.
4
Have a warmed serving dish ready.
5
Cook the pasta al dente, and when it is done, spoon into the serving dish and toss with the oil and garlic, and the remaining ingredients.
6
Serve at once, passing additional Parmesan cheese.

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Featured Reviews for This Recipe

From: Lalaloula

On Sep 2, 2009

WOW, this pasta dish is AWESOME!!! I luv garlic, zucchini, herbs and pasta, so I knew this would be a hit..and it was! I used fresh basil from my garden as the herb of choice and whole wheat spelt pasta, which made for a nutty taste. Mmmm, all the aromas went so well together and I could have gone on eating and eating and eating... THANKS SO VERY MUCH for sharing this delightful dish with us, KateL! Ill surely make it often again as it is also very easy and quick to put together.

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From: Katzen

On Aug 16, 2009

Simple, and VERY delicious! Kate, I'm so glad you entered this here for safekeeping! I used yellow zucchini squash, as that's what was in my organic bin, and upped the garlic per Kate's suggestion. I added some fresh basil from my herb garden, too. Perfection! Made for 1-2-3 Hits. Thanks, Kate!

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From: MarraMamba

On Jun 28, 2009

I made this a week ago and forgot to review it, it was great! i used oil that had been flavored with Chef Kates garlic confit and the garlic from it. Perfect for a hot night!

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From: Trinkets

On Apr 6, 2009

Very nice pasta dish, thanks for sharing this recipe. We took your advice and doubled the garlic. I also added some steamed spinach, sage and thyme. Our basil is not in yet but I think that would be the best flavor for this pasta. Nice and light yet extremely tasty!

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