Zucchini & Parmesan over Tomato Basil Fettuccine

Zucchini & Parmesan over Tomato Basil Fettuccine
Serving Size: 2-3


1/2 lb. Pappardelle’s Tomato Basil Fettuccine
1 1/2 medium zucchini, cut into thinly sliced rounds
1 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 tomato, chopped
1/2 cup freshly grated Parmesan cheese
1 teaspoon parsley, chopped
2 tablespoons basil, chopped
1/4 lemon, juiced
Salt & pepper, to taste


  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain.
  2. Meanwhile, heat EVOO in a large skillet on medium-high heat. Add zucchini and cook for 5 minutes. Add garlic and tomatoes. Cook until well heated, about 2 minutes.
  3. Add parsley, basil, lemon juice, and salt & pepper to the sauce. Toss pasta with sauce and Parmesan. Serve immediately & enjoy!