Bring a pot of water to boil over high heat. Salt the water liberally.
Fettuccine (8 oz)
according to the package directions.
Meanwhile, melt a teaspoon of the
Butter (1 Tbsp)
Add the finely chopped
Garlic (4 cloves)
Crushed Red Pepper Flakes (1/2 tsp)
Let them sizzle for 30 seconds to a minute, then add the small finely diced
. 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.
Add zest from zested
Drain the cooked fettuccine and add it to the zucchini pan along with the rest of the
Butter (3 Tbsp)
Cream (1/4 cup)
and most of the
Romano Cheese (1/2 cup)
. Toss the fettuccine around the pan to get everything mixed. Add
Salt (to taste)
Ground Black Pepper (to taste)
Top with a bit more cheese and serve immediately. Garnish with
Fresh Basil (to taste)