Toasted Garlic Fettuccine With Zucchini

• 1 (1-ounce) slice whole-grain bread
• 1 (8-ounce) package uncooked fettuccine
• 1 tablespoon olive oil, divided
• 4 garlic cloves, thinly sliced
• 3 tablespoons chopped walnuts, toasted
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt, divided
• 3 small zucchini, cut into thin strips (about 3/4 pound)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons grated fresh Parmesan cheese

1. Preheat oven to 350u0b0.
2. Place bread in a food processor; pulse 5 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 350u0b0 for 5 minutes or until golden.
3. Cook pasta according to package directions, omitting salt and fat.
4. While pasta is cooking, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; saute 1 minute. Stir in breadcrumbs; cook 3 minutes. Remove from pan, and stir in walnuts, parsley, and 1/2 teaspoon salt; set aside.
5. Add 1 teaspoon oil to pan and place over medium heat. Stir in zucchini; saute 4 minutes. Stir in remaining 1/2 teaspoon salt and pepper; keep warm.
6. Combine pasta, remaining 1 teaspoon oil, zucchini, and breadcrumb mixture; toss gently. Sprinkle with Parmesan cheese. Serve immediately.

bread, fettuccine, olive oil, garlic, walnuts, parsley, salt, zucchini, freshly ground black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/toasted-garlic-fettuccine-with-zucchini (may not work)