Fettuccini With Zucchini Cream Sauce

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 tablespoons butter
• 5 cloves garlic, finely minced
• 6 cups grated zucchini
• 4 tablespoons finely chopped fresh basil
• salt & freshly ground black pepper
• 2 teaspoons anchovy paste or 3 anchovy fillets (optional)
• 1/2 cup dry wine
• 1 1/2 cups heavy cream (or combination heavy and light creams)
• 1/2 teaspoon ground nutmeg
• 1 lb fettuccine pasta, cooked al dente
• freshly grated parmesan cheese or romano cheese (or mixture)

Recipe

• 1 heat olive oil and butter in large skillet over medium heat.
• 2 add garlic and sauté about 1 minute.
• 3 increase temperature to medium-high.
• 4 add zucchini and sauté until tender; do not brown.
• 5 there should be some moisture from cooked zucchini in pan, but not too much.
• 6 add basil, salt and pepper.
• 7 add anchovy paste, if desired.
• 8 stir well.
• 9 add wine and cook until slightly reduced.
• 10 add cream and nutmeg.
• 11 cook until reduced by about half.
• 12 taste for additional seasoning.
• 13 pour over hot fettuccini and toss until well combined.
• 14 serve immediately, passing grated cheese.