INGREDIENTS

1. 2-3zucchini, unpeeled and thinly sliced
2. 3tablespoonsbutter
3. 2tablespoonsdry white wineor sherry wine
4. 1clovegarlic, minced
5. 1/2cupsour cream
6. 1/4cup gratedparmesan cheese
7. salt and pepper
8. 6ouncesfettuccine, uncooked
9. additional gratedparmesan 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.