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Fettucine Recipes
- Tex-Mex Pasta Salad with Red Pepper Fettuccine
- Chicken Paprikash with Vegetable Fettuccine
- Fettuccine with Creamy Mushrooms & Spinach
- Fresh Mozzarella & Tomatoes over Fettuccine
- Basil Pesto & Broccoli Fettuccine
- Tomato Basil Fettuccine with Three Cheeses
- Tomato Basil Fettuccine with Creamy Mushrooms & Spinach
- Basil Pesto & Broccoli over Fettuccine
- Chicken and Salsa Pasta Salad with Jalapeno Fettuccine
- Fettuccine Zucchini Squash Casserole
- Sweet Pasta Pudding with Chocolate Fettuccine (Kugel)
- Four Seasons Pasta Pizza
- Vegetable Stroganoff over Fettuccine
- Vodka Tomato Sauce with Fettuccine
- Jalapeno Pepper Fettuccine with Salsa and Chicken
- Pasta Pizza
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Linguine Recipes
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Vegan Recipes
- Vegan Alfredo
- Asian Stir Fry with Lemon Linguine
- Butternut Squash over Garlic Parsley Fettuccine
- Red Curry Vegetables and Spinach Fettuccine
- Tomato Basil Fettuccine with Creamy Mushrooms, Spinach and Pasta
- Thai Peanut Sauce with Vegetable Fettuccine
- Grilled broccoli, walnuts, & lemon pepper over Roasted Garlic & Basil Fettuccine
- Garlic Parsley Fettuccine with Zucchini
- Broccoli, Pea, and Herb Carbonara & Linguine
- Pantry Pasta with Vegetable Fettuccine
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Seafood Recipes
Garlic Parsley Fettuccine with Zucchini
This is perfect fall pasta dinner, the carrots bring a wonderful sweetness too.
12 oz package of Pasta Valente Garlic Parsley Fettuccine
1/2 cup olive oil
1 small carrot grated
1 large ripe tomato chopped
4 small sliced zucchini sliced very thin
Salt and Pepper to taste
Grated Parmigiana Cheese
In a large skillet sauté grated carrot and tomato in olive oil until very tender. (about 10 minutes on medium heat) Add zucchini and continue to cook another 5 minutes. Add 1/2 teaspoon of salt to flavor the zucchini. Cook pasta in boiling water following package directions, about 4-5 minutes. Drain pasta reserving 1/2 cup cooking liquid. Toss pasta with vegetables and cooking liquid. Season with salt and pepper.
Grate fresh Romano or Parmigiana cheese