Fettuccine With Zucchini

Here's your chance to use that mandoline cutter that's been gathering dust in your kitchen drawer.  Make beautiful paper-thin zucchini slices with it and add them to fettucine, topped with Parmesan cheese!  Delicious!

6 servings

15 calculated points

Ingredients

• 1 pound medium-size zucchini about 6, sliced
• Salt
• 4 tablespoons extra virgin olive oil
• 1 1⁄2 cup minced onion
• 1 cup pine nuts
• 3 cloves garlic slivered
• 1 pound fresh fettuccine
• Freshly ground black pepper
• 3 tablespoons minced flat-leaf parsley leaves
• 1 ⁄2 cup grated Parmesan cheese (or other hard cheese)

Directions

Heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. 

Add zucchini to pan. Sauté about 20 minutes, until tender.

Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. 

Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.