Nope Not Summer and it's Zuccini

 
 
 
 

Alcy’s Fettuccine with Zucchini and Pecans

¼ cup coarsely chopped pecans
1-12 ounce package fettuccine
2 Tbs. butter
2 Tbs. olive oil
1 pound small zucchini shredded
2 cloves garlic minced
1 cup fresh Asiago cheese
¼ cup thinly sliced fresh basil

Heat pecans in a small non stick skillet
on medium-high heat, stirring often for
6 to 8 minutes, or until the pecans are
toasted and fragrant.

Prepare fettuccine according to package
directions.

Melt butter and olive oil in a large non-stick
skillet over medium-high heat add zucchini and
garlic, sauté 3 to 4 minutes or until zucchini is
tender. Toss with hot cooked fettuccine, pecans,
Asiago cheese, and basil. Season with salt and
pepper. Serve immediately. This makes enough
for 6 people. This was very good. YUM.