Prep Time: 20 Minutes
Cook Time: 30 Minutes (After water boils the fettuccini takes about 7 minutes – just follow the time on the box for perfect al dente)
Clean up Time: 10 Minutes
Total: About 60 Minutes
10 oz. Fettuccine (if you are feeling super healthy – try whole wheat)
2 Tbs. Olive Oil
4 Shallots - thinly sliced
4 Garlic Cloves- thinly sliced
2 Zucchini – 1 green and 1 yellow - Cubed.
2 Lbs Roma Tomatoes – Cubed.
3/4 Tsp. Sea Salt
1/2 Tsp Fresh Ground Black Pepper
1/3 Cup Fresh Basil - Chopped
1 1/2 Tbs Chèvre- spreadable goat cheese
2 Triangles of Laughing Cow French Onion Spreadable Cheese
Optional: Parmesan Cheese to your liking
Boil a large pot of water and cook fettuccine according to the box; drain when finished. While cooking the pasta, prepare sauce. Place Olive Oil in a large skillet over medium-high heat. Add shallots and cook, stirring occasionally, for 1 minute. Next, add garlic, stirring occasionally, until shallots and garlic are tender for about 1 minute. Then, add zucchini and cook for about 3-4 minutes. After the zucchini is tender,reduce
heat and add tomatoes, salt and pepper, stirring until tomatoes are heated through for about 2-3 minutes. Remove skillet from heat and stir in basil and goat cheese (or Laughing Cow cheese). Finally place fettuccine on plate and top with sauce. Sprinkle with parmesan cheese to your liking. Enjoy.