Ingredients
1 lb. box fettucini
3 medium zucchini, grated
1/2 cup cherry tomatoes, halved
1 Tbs. extra virigin olive oil
1 Tbs. butter
Juice from 1/2 lemon
3/4 cup grated parmigiano reggiano, with extra for table
Salt and pepper to taste
Preparation
Heat a large sautee pan with lid over med-high heat. Add grated zucchini and immediately cover with lid. Let steam for 2 minutes.
In the meantime, cook the pasta in salted, boiling water until al dente. Drain, reserving a cup of the pasta water.
Remove the lid from sautee pan and add the cherry tomatoes, oil, butter, lemon juice and parmigiano, stirring well to incorporate the cheese. Cook for two minutes, or until the tomatoes have started to get wrinkled skins. Salt and pepper to taste, then add the cooked pasta. If the sauce is a little dry, add some of the reserved pasta water. Serve immediately with extra parmigiano.
