Fettuccine With Zucchini And Pecans

1. 1

   Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.

2. 2

   Prepare fettuccine according to package directions.

3. 3

   Meanwhile, melt butter with olive oil in a large nonstick skillet over medium-high heat; add zucchini and garlic, and saute 3 to 4 minutes or until zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and freshly ground pepper to taste. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.