Sauteed Zucchini and Fettuccine

This is a modified version of a recipe in Family Circle Magazine. The original recipe calls for 1/2 cup of pine nuts. I don't care for them so I used a can of cannellini beans instead. I also added a little more cheese than the original recipe.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 9  ounces fettuccine
• 4  tablespoons olive oil
• 1  tablespoon  minced garlic
• 1  lb zucchini (shredded)
• 1 (15 ounce) can cannellini beans (drained)
• 1  tablespoon lemon juice
• 1⁄2 cup parmesan cheese (finely grated)
•  salt
•  pepper

Directions

1. Cook the fettuccine according to the package directions, drain and place in a large serving bowl.
2. Heat 2 tbs. of olive oil in a large skillet.
3. Add garlic and zucchini to hot oil and saute for 1 minute.
4. Stir zucchini into pasta along with beans,lemon juice and remaining olive oil.
5. Salt and pepper to taste.
6. Sprinkle with parmesan.