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zucchini fettuccine butter tomatoes nuts spring onions parsley cilantro fresh chives extra-virgin olive oil
Viewed: 20 - Published at: 2 years agoIngredients
- 2 medium zucchini cut into long, thin strips
- 13 1/4 ounces fettuccine
- 1 tablespoon butter
- 6 sun dried tomatoes chopped
- 1/3 cup pine nuts toasted
- 2 spring onions thinly sliced
- 2 tablespoons fresh parsley leaves chopped
- 2 tablespoons cilantro leaves fresh, chopped
- 1 tablespoon fresh chives roughly chopped
- 1 tablespoon extra-virgin olive oil
Method
- Blanch zucchini in boiling, salted water for 30 seconds. Drain and rinse under cold water.
- Cook pasta in boiling, salted water until al dente. Drain.
- Heat butter in a large frying pan over high heat. Saute zucchini, sun-dried tomatoes, pine nuts and onions for 1 min. Add drained pasta, herbs and olive oil. Season.
