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Garlic Lovers Fettuccine With Olive Oil, Garlic

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Ingredients

Adjust Servings:

	1 lb zucchini, cut in 2-inch julienne strips 450 g
	1/3 cup olive oil 80 ml
	2 teaspoons garlic, finely minced up to 3 teaspoons or 10-15 ml per recipe, i usually double what a recipe says
	3/4 lb whole wheat fettuccine 350 g or 3/4 lb fettuccine 350 g
	1/2 cup parmesan cheese, freshly grated up to 1 cup or 120-250 ml or to taste
	3 tablespoons fresh parsley, chopped 45 ml

	fresh basil, chopped optional
	fresh sage leaf, chopped optional
	fresh thyme leave, chopped optional

Nutritional information

531.5

Calories

208 g

Calories From Fat

23.1 g

Total Fat

5 g

Saturated Fat

11 mg

Cholesterol

209.2 mg

Sodium

68.6 g

Carbs

1.3 g

Dietary Fiber

3 g

Sugars

18.8 g

Protein

156 g

Serving Size

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Garlic Lovers Fettuccine With Olive Oil, Garlic

Name: Garlic Lovers Fettuccine With Olive Oil, Garlic
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4-6
Cuisine: American
Ingredients: : 1; : 1/3; : 2; : 3/4; : 1/2; : 3

Features:

Cuisine:

American

5 stars for flavor and for ease of preparation. FANTASTIC! Had the wrong shape of pasta and no fresh herbs and it still rocked the house. Used a julienne slicer from Pampered Chef on the zucchini, steamed it briefly in the microwave. Added a pinch of red pepper flakes to the garlic and oil while that was steeping. Not a bit left over, suitable for the meat eater and the vegetarian. Can't wait to make this again!

65 min
Serves 4
Easy

Ingredients

Directions

Garlic Lover’s Fettuccine With Olive Oil, Garlic and Zucchini, Entered for safe-keeping. From Martha Rose Schulman’s Fast Vegetarian Feasts, received in February 2009 Cookbook Swap. This is based on Italian Pasta Aglio e Olio pasta with oil and garlic, adding zucchini that has been cut in matchsticks and briefly steamed, then tossed with the pasta and the oil, garlic, and Parmesan cheese. Although the author says 2-3 teaspoons of finely minced garlic is a lot, I would tend to add more, just because… DH and I love garlic., 5 stars for flavor and for ease of preparation. FANTASTIC! Had the wrong shape of pasta and no fresh herbs and it still rocked the house. Used a julienne slicer from Pampered Chef on the zucchini, steamed it briefly in the microwave. Added a pinch of red pepper flakes to the garlic and oil while that was steeping. Not a bit left over, suitable for the meat eater and the vegetarian. Can’t wait to make this again!, My husband really enjoyed this!!! I did leave out the parmesan to make vegan and was going to use pine nuts instead but we were out so I just mixed a bit of nutritional yeast & hemp seed together and topped the pasta with that. Served this with salad and garlic bread. The leftovers made a excellent lunch the next day as well. Thanks so much!!

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Steps

1 Done	Steam the Zucchini 5 Minutes and Remove from the Heat.
2 Done	Begin Bringing Water to a Boil in a Large Pot For the Pasta. I Would Add a Generous Amount of Grated Sea Salt to the Water..
3 Done	Meanwhile, Heat the Olive Oil With the Garlic in a Small Pan Over Very Low Heat. the Garlic Should Simmer Very Gently, Never Turning Brown, but Just Golden. If It Cooks Too Quickly, It Will Burn. It Should Simmer For About 10 Minutes. When It Is Golden and the Oil Aromatic, Remove from the Heat.
4 Done	Have a Warmed Serving Dish Ready.
5 Done	Cook the Pasta Al Dente, and When It Is Done, Spoon Into the Serving Dish and Toss With the Oil and Garlic, and the Remaining Ingredients.
6 Done	Serve at Once, Passing Additional Parmesan Cheese.