Zucchini Fettuccini

This pasta dish is a great way to serve squash. I thought saw something like it on Giada's, but when I googled it appears to be Ellie Kreiger. I'm not even sure I liked her. Now, Giada... she is a girl after my own heart!

I had oodles of squash, and this was perfect!

Zucchini Fettuccini

6 yellow and green squash

one onion

3-4 cloves garlic

3 Tbs olive oil

1/2 cup chicken broth

1 cup fresh basil leaves

1/4 cup Italian parsley

1/4 cup parmesan cheese

Salt and pepper to taste

1 pkg fettuccini noodles

Begin by slicing the veggies into long thin strips, similar to a fettuccini noodle. I sliced each squash in half then just made thin slices. In a skillet, saute the minced garlic and sliced onion in olive oil. Add the squash and half of the basil. Cook in the broth until the squash is tender. Toss in the herbs and parmesan cheese.

Meanwhile boil the pasta in a large pot of salted water until just tender. Drain but don't rinse. Pour the veggies into the zucchini and toss to combine. Serve either as a main dish or with chicken or pork.

I could eat a whole bowl just by itself!

Ellie, I ask, what is so 'Healthy Appetite' about that?

Boun Appetito, y'all!

Sandi