FETTUCCINE WITH ZUCCHINI, ARUGULA, BASIL, AND LEMON
Steps:
- Bring 4 quarts water to a full boil. Add 1/4 tsp salt and stir in pasta. Cook 5 to 8 minutes or until noodles are tender but firm. While pasta cooks, warm oil in a large sauté pan over medium heat. Add garlic, swirl for a moment and reduce heat to low. Do not let garlic brown. Add zucchini and yellow squash and sauté gently until zucchini softens slightly, about 5 minutes. Season mixture with 1/4 tsp salt and remove pan from heat. When pasta is finished cooking, drain noodles. Using tongs or 2 kitchen spoons, combine noodles thoroughly with zucchini mixture over low heat. Add basil, arugula, and tomatoes and season with remaining 1/4 tsp salt. Sprinkle with lemon zest and juice and stir to combine. Serve immediately.
SAUTEED ZUCCHINI AND ARUGULA
Make and share this Sauteed Zucchini and Arugula recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the zucchini in a dry dish towel and wring out all the excess moisture; dry the squash carefully with a dry towel.
- In a medium pan over medium heat, melt the butter; add in the zucchini; stir for 2 minutes.
- Add in the arugula and continue stirring for another minute or two.
- Add in the garlic, lemon zest, lemon juice, salt, and pepper; stir until combined.
- Taste for seasoning and adjust; serve immediately.
Nutrition Facts : Calories 84.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 20.6, Carbohydrate 7.2, Fiber 2.2, Sugar 3.5, Protein 2.5
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