Fettucine with Zucchini


  • 1-3 T. olive oil
  • 2 cloves pressed garlic
  • 6 med. Zucchini, sliced
  • ¼-1/2 c. pinenuts
  • ½ lb. fettucine

Heat oil in a large skillet. Add garlic and saute for a minute. Add zucchini and pinenuts and saute until zucchini is tender and pinenuts begin to brown. Remove from heat. Meanwhile, cook fettucini in boiling salted water; drain. Transfer to large bowl, add zucchini and toss well.