Zucchini & Herb Fettucine

 

Serves: 4
Hands-on time: 35 minutes
Total time: 40 minutes

INGREDIENTS:

• 10 oz whole-wheat fettuccine
• 2 tbsp olive oil
• 4 shallots, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 zucchini (preferably 1 green and 1 gold), halved lengthwise and cut into 1/4-inch slices
• 2 lb tomatoes, cut into 3/4-inch cubes (about 4 1/2 cups)
• 3/4 tsp fine sea salt
• 1/2 tsp fresh ground black pepper
• 1/3 cup chopped fresh basil
• 1 1/2 tbsp chèvre (spreadable goat cheese)

INSTRUCTIONS:

1. Cook fettuccine according to package directions; drain.
2. Meanwhile, prepare sauce: In a large skillet or sauté pan on medium-high, heat oil. Add shallots and cook, stirring occasionally, for 1 minute. Add garlic and cook, stirring occasionally, until shallots and garlic are tender, about 1 minute. Add zucchini and cook, stirring occasionally, until tender, 3 to 4 minutes.
3. Reduce heat to medium and add tomatoes, salt and pepper, stirring until tomatoes are heated through, 2 to 3 minutes. Remove skillet from heat and stir in basil and chèvre.
4. Divide fettuccine among 4 serving bowls. Top with sauce, dividing evenly, and serve.