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Zucchini & Parmesan over Tomato Basil Fettuccine

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Serving Size: 
  • 1 lb. Pappardelle’s Tomato Basil Fettuccine
  • 3 medium zucchini, thinly sliced rounds
  • 2 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 4 cloves garlic, minced
  • 2 tomatoes chopped or 1 (14 oz.) can of diced petite tomatoes
  • 1 cup freshly grated Parmesan cheese
  • 2 teaspoons parsley, chopped
  • 1/4 cup basil, chopped
  • 1/2 lemon, juiced
  • Sea salt
  • Freshly ground black pepper
  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain. 
  2. Heat olive oil in a large skillet, add zucchini and cook 2 minutes. Add garlic and tomatoes. Cook until well heated, about 3 more minutes.
  3. Add Parmesan cheese, parsley, basil and lemon juice to sauce. Serve immediately over individual plates of pasta. Season with sea salt and freshly ground black pepper.

From This Recipe

$8.00 | 1 lb. package