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Zucchini & Parmesan over Tomato Basil Fettuccine

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Total Time: 20 minutes, Prep Time: 10 minutes, Cook Time: 10 minutes

Serving Size: 
2-3
Ingredients: 

1/2 lb. Pappardelle’s Tomato Basil Fettuccine
1 1/2 medium zucchini, cut into thinly sliced rounds
1 tablespoon Bella Sol California EVOO
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

Instructions: 

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!

From This Recipe

$12.00 | 8.45 oz. (250 ml)
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$8.00 | 1 lb. package
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