Fettuccini with Zucchini Ribbons

One of last weeks dinners: Fettuccini with Zucchini Ribbons served with Cherry Tomato Basil Salad.

Fettuccini with Zucchini Ribbons
12 ounces fresh Fettuccini pasta
1 large or 2 medium zuchinni {slice into ribbons}
2 garlic cloves {grated}
2 tbps organic butter
1 cup organic whole milk
1 cup Parmigiano-Reggiano
1 tbsp all-purpose flour
1/4 cup fresh parsley {chopped}
2 pinches nutmeg
coarsely ground black pepper to taste
extra virgin olive oil


Bring salted water to a boil and cook the pasta as directed.


Bring a medium sized pan to medium low heat. To the pan, add a circle of extra virgin olive oil and saute  the zucchini ribbons for 4-5 minutes or until they are slightly translucent. Remove and set aside.


To that same pan, add the butter and garlic and sauté the garlic for 3-4 minutes. Lower heat to medium low and add in the flour and milk, combine and cook for  3 minutes. Add the cheese and nutmeg to the cream mixture and stir in the shape of a figure eight until the cheese is melted.


Add the zucchini to the cheese mixture then drain and add the pasta. Stir and combine all ingredients.


Serve on a warmed plate and top with freshly grated Parmigiano-Reggiano.

Cherry Tomato Basil Salad 

20 cherry tomatoes {halfed}

8 basil leaves {diced or torn}

1.5 turns of extra virgin olive oil

2 splashes of sweet aged balsamic vinegar 

sea salt and freshly ground pepper to taste

Combine all ingredients to a bowl. Stir and serve!