Fettuccine with Green Vegetables, Garlic, and Herbs

• 3 Tbs. olive oil, divided
• 1 large shallot, thinly sliced ( 1/4 cup)
• 3 cloves garlic, minced
• (1 Tbs.), divided
• 8 baby zucchini (8 oz.),
• peeled into thin strips
• 1 cup thawed frozen peas
• 13 cup fresh mint leaves,
• chopped, divided
• 2 Tbs. chopped fresh
• Italian parsley, divided
• 8 oz. fettuccine
• 4 oz. thin green beans or
• haricots verts (1 cup)
• 1 Tbs. grated lemon zest

1. Heat 1 Tbs.
2. oil in large non-stick skillet over medium heat.
3. Add shallot; saute 3 minutes.
4. Mix in 1 tsp.
5. garlic, then zucchini; saute 1 minute.
6. Remove from heat.
7. Mix in peas, half of mint and half of parsley.
8. Cook fettuccine in large pot of boiling salted water according to package directions for al dente, adding green beans to fettuccine during final 2 minutes of cooking.
9. Drain, reserving 1/4 cup cooking liquid.
10. Return fettuccine and green beans to pot.
11. Add remaining 2 Tbs.
12. oil, remaining 2 tsp.
13. garlic, remaining mint and parsley, and lemon zest; toss to combine.
14. Add peas mixture, and toss again.
15. Season to taste with salt and pepper, if desired.

olive oil, shallot, garlic, zucchini, peas, mint, fresh, italian parsley, fettuccine, thin green beans, haricots verts, lemon zest

Taken from www.vegetariantimes.com/recipe/fettuccine-with-green-vegetables-garlic-and-herbs/ (may not work)