Creamy Zucchini Fettuccine

Cook the Fettuccine (8 oz) according to the package directions.

Meanwhile, melt a teaspoon of the Butter (1 Tbsp) Add the finely chopped Garlic (4 cloves) and Crushed Red Pepper Flakes (1/2 tsp) .

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.

Add zest from zested Lemon (1) and stir!

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) and Ground Black Pepper (to taste) .

Top with a bit more cheese and serve immediately. Garnish with Fresh Basil (to taste) .