Zucchini Fettuccine

This serves as a great side dish alongside your favorite Italian sausage recipe, which is usually how I serve it; however it would certainly fit the bill as a vegetarian maindish.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2 -3  zucchini, unpeeled and thinly sliced
• 3  tablespoons butter
• 2  tablespoons dry white wine or 2  tablespoons sherry wine
• 1  clove garlic, minced
• 1⁄2 cup sour cream
• 1⁄4 cup  grated parmesan cheese
•  salt and pepper
• 6  ounces fettuccine, uncooked
•  additional grated parmesan cheese (to garnish) (optional)

Directions

1. Cook fettuccine according to package directions.
2. While pasta is cooking:
3. Saute the zucchini in butter, garlic and wine until crisp tender.
4. (I tend to lean toward the'tender', but that's only preference).
5. Add the sour cream, salt and pepper, stirring constantly until blended and heated through.
6. Add the parmesan cheese and continue stirring until blended.
7. Drain the cooked pasta and gently toss together with the zucchini mixture.
8. Garnish with a sprinkle of parmesan cheese, if desired.