FETTUCCINE WITH ZUCCHINI
Prep Time: 15 minutes
Total Cooking Time: 15 Minutes
1/3 cup butter
2 cloves garlic, crushed
1lb zucchini, grated
3/4 cup freshly grated Parmesan cheese
1 cup olive oil
16 medium-sized fresh basil leaves
Cook pasta in a large pan of rapidly boiling water until just tender. Drain and return to pan.
While pasta is cooking, heat butter in a deep heavy-based pan over low heat until butter is foaming. Add garlic and cook for 1 minute. Add zucchini and cook, stirring occasionally, for 1-2 minutes or until softened.
Add zucchini sauce to pasta. Add Parmesan cheese and toss well.
To make basil leaves crisp, heat the oil in a small pan, add 2 leaves at a time and cook for 1 minute or until crisp. Remove with a slotted spoon and drain on paper towels. Repeat with remaining basil leaves. Divide pasta between warmed serving bowls, garnish with crisp basil leaves and serve immediately.
*Hint: Basil leaves can be fried up to 2 hours in advance. Store in an airtight container agter cooking.