Zucchini & Parmesan over Tomato Basil Fettuccine

Mains, Recipes, Sides


1/2 lb. Pappardelle’s Tomato Basil Fettuccine (or other Pappardelle’s pasta from Olive Us!)
1 1/2 medium zucchini, cut into thinly sliced rounds
1 Tablespoon Olive Us Extra Virgin Olive Oil (or try Garlic, Tuscan Herb, etc)
2 cloves garlic, minced
1 tomato, chopped
1/2 cup freshly grated Parmesan cheese
1 teaspoon parsley, chopped
2 Tablespoons fresh basil, chopped
1/4 lemon, juiced
Salt & pepper, to taste


Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain.

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.

Add parsley, basil, lemon juice, and salt & pepper to the sauce. Toss pasta with sauce and Parmesan. Serve immediately & enjoy!

Serves 2-3

Thanks to Pappardelle’s for supplying this recipe!

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