Cooking Instructions
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Step 1
Bring a pot of water to boil over high heat. Salt the water liberally.
Step 2
Cook the
Fettuccine (225 g)
according to the package directions.
Step 3
Meanwhile, melt a teaspoon of the
Butter (15 g)
Add the finely chopped
Garlic (4 cloves)
and
Crushed Red Pepper Flakes (as needed)
.
Step 4
Let them sizzle for 30 seconds to a minute, then add the small finely diced
Zucchini (2)
. Stir the vegetables to coat them. Cook for 5 to 7 minutes, stirring occasionally, until some of the water has cooked off and the veggies are tender when stabbed with a fork.
Step 5
Add zest from zested
Lemon (1)
and stir!
Step 6
Drain the cooked fettuccine and add it to the zucchini pan along with the rest of the
Butter (45 g)
,
Cream (60 mL)
and most of the
Romano Cheese (60 g)
. Toss the fettuccine around the pan to get everything mixed. Add
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 7
Top with a bit more cheese and serve immediately. Garnish with
Fresh Basil (to taste)
.
