GARLIC LOVER'S FETTUCCINE WITH OLIVE OIL, GARLIC AND ZUCCHINI

Garlic Lover's Fettuccine With Olive Oil, Garlic and Zucchini image

Provided by KateL

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

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)
fresh marjoram, chopped (optional)
salt, to taste
fresh ground pepper, to taste
parmesan cheese, freshly grated

Steps:

Steam the zucchini 5 minutes and remove from the heat.
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.).
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.
Have a warmed serving dish ready.
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.
Serve at once, passing additional Parmesan cheese.