Entrée

Fettuccine with Zucchini and Lemon

  • prep time
    15m
  • cook time
    15m
  • serves
    4
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Ingredients

zest from 1 Paramount Citrus lemon
juice from 2 Paramount Citrus lemons
1 lb. fettuccine
3 tablespoons olive oil
1 onion, diced
1 lb. zucchini, grated
2 tablespoons heavy cream
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 cup grated Parmesan or Romano cheese

Directions

• Zest a lemon using a zester or a fine grater; set aside.
• Juice two lemons with a citrus reamer or juicer; set aside.
• Cook the fettuccine according to package instructions; drain and set aside.
• In a large skillet, heat olive oil and sauté onion until soft.
• Add zucchini, salt and pepper; cook until zucchini begins to soften. Add cream and stir well.
• Add fresh lemon zest, lemon juice and oregano.
• Taste sauce for salt and add more if necessary.
• Add pasta and cheese to sauce; toss well.
• Cook for a few minutes to heat pasta and melt cheese.