Summer Herb Fettuccine with Lemon Zucchini Ribbons and Toasted Pine Nut Sprinkle

Ingredients

• •12 ounces fettuccine pasta
• •2 medium zucchinis, thinly sliced into ribbons using a vegetable peeler
• •1/4 cup extra-virgin olive oil
• •2 cloves garlic, minced
• •1 medium lemon, zested and juiced
• •1/4 cup grated Parmesan cheese
• •1/2 cup fresh basil leaves, chopped
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh mint leaves, chopped
• •1/4 cup toasted pine nuts
• •Salt to taste
• •Black pepper to taste

Instructions

1. 1

   Bring a large pot of salted water to boil, and cook the fettuccine according to package instructions until al dente. Save 1 cup of pasta water before draining the pasta.

2. 2

   While the pasta cooks, toast the pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes. Set aside.

3. 3

   Heat the olive oil in a large sauté pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

4. 4

   Add the zucchini ribbons to the sauté pan and cook for 2-3 minutes until slightly softened.

5. 5

   Drain the pasta and add it to the sauté pan with the zucchini ribbons. Toss to combine.

6. 6

   Add the lemon zest, lemon juice, grated Parmesan cheese, and a few tablespoons of reserved pasta water. Stir thoroughly to create a light sauce. Add more pasta water if needed.

7. 7

   Remove the pan from heat and stir in the chopped basil, parsley, and mint.

8. 8

   Season with salt and black pepper to taste and garnish with toasted pine nuts before serving.