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
- Heat 1 Tbs.
- oil in large non-stick skillet over medium heat.
- Add shallot; saute 3 minutes.
- Mix in 1 tsp.
- garlic, then zucchini; saute 1 minute.
- Remove from heat.
- Mix in peas, half of mint and half of parsley.
- 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.
- Drain, reserving 1/4 cup cooking liquid.
- Return fettuccine and green beans to pot.
- Add remaining 2 Tbs.
- oil, remaining 2 tsp.
- garlic, remaining mint and parsley, and lemon zest; toss to combine.
- Add peas mixture, and toss again.
- 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)