Rachael Ray: Rachael's Daytime Talkshow

Zucchini Fettuccine

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This pasta is a delicious way to get veggies into your kids. Serve this with Roasted Tomato Caprese.

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Ingredients

Salt
1 pound egg fettuccine
4 tablespoons EVOO – Extra Virgin Olive Oil
3 to 4 cloves garlic, finely chopped or grated
Zest of 1 lemon
2 medium-large or 4 small zucchini, shredded
Ground black pepper
1/4 cup chopped flat-leaf parsley
1/4 cup chopped mint

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Preparation

Place a large pot of water over high heat to boil the pasta. When the water reaches a boil, add some salt and drop in the pasta. Cook the pasta to al dente, according to package directions. Drain the cooked pasta and reserve.

While the pasta is working, place a large skillet over medium-low heat with 4 turns of the pan of EVOO, about 4 tablespoons. Add the garlic to the pan and sauté until golden, about 1 minute. Add the lemon zest to the pan and continue cooking another 30 seconds. Add the zucchini and cook until tender, 2-3 minutes. Season with salt and pepper.