Fettuccine with Zucchini, Arugula, Basil, and Lemon
(Fettuccine con Zucchine, Rucola, Basilico e Limone)
Ingredients:
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
Directions:
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.