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Zucchini Fettuccine

Serves 4 servings

Originally aired

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
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 saut 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.

Toss the veggies and herbs with the cooked pasta and serve.

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