Follow these steps for perfect results
fettuccine
zucchini
cut in narrow strips
garlic
minced
Cracker Barrel Shredded 4 Cheese Italiano Cheese
tomatoes
coarsely chopped
parsley
chopped
dried basil leaves
Cook pasta according to package directions.
Add zucchini during the last 2 minutes of cooking.
Drain pasta and zucchini.
Return to saucepan.
Add 1 1/2 cups of cheese to pasta and mix until melted.
Stir in tomatoes, garlic, parsley, and basil.
Garnish with remaining cheese.
Serve immediately.
Expert advice for the best results
Add a pinch of red pepper flakes for a subtle kick.
Use fresh, in-season tomatoes for the best flavor.
Garnish with a drizzle of olive oil before serving.
Everything you need to know before you start
10 minutes
The vegetables can be chopped ahead of time.
Serve in a shallow bowl, garnished with fresh parsley and a sprinkle of cheese.
Serve with a side of crusty bread.
Pair with a simple green salad.
Light and refreshing white wine.
Crisp and clean.
Discover the story behind this recipe
Represents a simplified, modern take on classic Italian pasta dishes.
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