fettucine with zucchini and pecans

How To Make fettucine with zucchini and pecans

• 1

  Heat pecans in a small nonstick skillet over medium low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.
• 2

  Prepare fettuccine according to package directions.
• 3

  Meanwhile, melt butter with olive oil in a large nonstick skillet over medium high heat; add zucchini and garlic, and saute 3 to 4 minutes or until the zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and freshly ground pepper to taste. Serve immediately.
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