Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Fettuccine with Zucchini, Arugula, Basil, and Lemon
Fettuccine with Zucchini, Arugula, Basil, and Lemon
(Fettuccine con Zucchine, Rucola, Basilico e Limone)

3/4 tsp salt
3/4 lb fettuccine
1 tbs extra virgin olive oil
1 tbs minced garlic
1 medium zucchini, julienne
1 medium yellow squash, julienne
4 or 5 sprigs basil, leaves shredded
1 bunch arugula, coarsely chopped (about 1 and 1/2 cups)
3/4 cup halved cherry tomatoes
1 tsp lemon zest
1 tsp fresh lemon juice

Bring 4 quarts water to a full boil.

Add 1/4 tsp salt and stir in pasta.

Cook 5 to 8 minutes or until pasta is tender but firm.

While pasta cooks, warm olive oil in a large saute pan over medium heat.

Add garlic, swirl for a moment and reduce heat to low.

Do not let garlic brown.

Add zucchini and yellow squash and saute gently until zucchini softens slightly, about 5 minutes.

Season mixture with 1/4 tsp salt and remove pan from heat.

When pasta is finished cooking, drain pasta.

Using tongs or 2 kitchen spoons, combine pasta thoroughly with zucchini mixture over low heat.

Add basil, arugula, and tomatoes and season with remaining 1/4 tsp salt.

Sprinkle with lemon zest and juice and stir to combine.

Serve immediately. Makes 4 servings.
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