With the Fall harvest before us, I can’t help but try to put some sort of squash or apple dish on the table every day. I love this fantastic take on zucchini, transforming it from a side dish to the main attraction. If you don’t happen to have a handy dandy special slicing mechanism, or mandolin, that will magically make fettuccine just by pushing the zucchini through, you can easily slice with a knife or use a peeler to get the shape and size you like best. If slicing with a knife, pick several fairly straight zucchini’s and slice lengthwise, the slice again and again – believe it or not you can get a good amount in just a few minutes. If you don’t want the skin, be sure to peel it off first before slicing.
Then boil a pot of water and add salt – add your noodles and cook for a minute – be sure not to overcook. Remove and set into a pot of cold to stop the cooking process.
Then heat a tablespoon of olive or grapeseed oil in a large saute pan – throw in about 3 cloves of minced garlic, add in your freshly made fettuccine, saute around until evenly coated – sprinkle with red pepper flakes, and fresh basil leaves to taste. Plate and garnish with a sprinkling of cheese and some ground black pepper if you like. Light healthy and delicious!