- 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
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.