Zucchini and Cheddar Fettuccini

We are huge fans of zucchini dishes.  🙂

Everything from  naked cakes  to main dish casseroles, soups and in this case, pasta. I’ve even made this particular recipe for a TV demo and everything came out fine; that can be cooking under pressure!!!

This is a quick and delicious supper and a great way to use up some of the garden bounty.  In  the case of zucchini and tomatoes, there are usually more than enough to be enjoyed and in a short period of time. Great with a simple green salad or as in photo, yummy green beans. Enjoy.

  

 

ZUCCHINI  AND  CHEDDAR  FETTUCINI

Prepare it from start to table in 30 minutes or less. Serves 6 generously.

250 grams uncooked fettuccini or linguine noodles

2 T. olive oil

1 large onion, diced

3-4  cloves garlic, minced, to taste

4 medium zucchini, peeled and grated (see note below)

1 C. grated sharp Cheddar cheese or soy Cheddar

¾ C. light sour cream

3 T. chopped fresh basil (to taste)

½-1  teas. sea salt (opt.)

¼-1/2 teas. freshly-ground black pepper, to taste

In a large cooking pot of boiling, salted water, cook fettuccini noodles to desired tenderness (8-10 minutes).Rinse, drain and set aside.

 In the same pot (to save on cleanup time) heat oil over medium-high heat and sauté onions and garlic for 3-4 minutes, until slightly softened. Add grated zucchini and continue to sauté for 2 more minutes.   

 Reduce heat to low and add remaining ingredients, including pasta, stirring to combine. Heat through, just until cheese melts. Serve immediately.

Note: If using fresh, garden/organic zucchini, some of the peel can be left on to add color and crunch, just scrub them thoroughly, before using.

Reprinted from Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way, by Geraldine Hartman. All rights reserved. 

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