Zucchini And Whole Wheat Fettuccine With Basil Sauce Recipe

About this recipe

A light and diabetic-friendly dinner featuring whole wheat fettuccine, tender zucchini, and a fragrant basil sauce, perfect for solution seekers looking for a healthy yet satisfying meal.

Ingredients

• 250 g Zucchini Yellow
• 5Ltr Vittorio Pomace Olive Oil
• 100 g Milky Mist Cooking Unsalted Butter
• 100 g Garlic - Single Clove
• 200 g Old Hill Parmesan Cheese
• 50 g Basil
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. 1. Cook 300 g of whole wheat fettuccine according to the package instructions. Drain and set aside.
2. 2. Slice 3 medium zucchinis into thin rounds. Steam them in a small amount of water over high heat for 3 minutes until tender but still firm. Drain and set aside.
3. 3. In a small saucepan, combine 1/4 cup olive oil, 1 tbsp unsalted butter, 3 minced garlic cloves, and a handful of fresh basil. Simmer over low heat for 10 minutes, ensuring the garlic does not brown.
4. 4. In a large mixing bowl, toss the cooked fettuccine with the steamed zucchini and the garlic-basil sauce until evenly coated.
5. 5. Add 1/2 cup grated parmesan cheese and 1/2 tsp salt to the pasta mixture. Toss again to combine.
6. 6. Serve immediately, garnished with additional basil or parmesan if desired.