Whether served warm or cold, this delicious dish of fresh fettuccine and zucchini noodles with pesto is perfect for meatless Monday.
What you need
- 1 12 oz package Pacific Coast Fruit Zucchini Noodles
- 1 10 oz package Cucina Fresca Fettuccine Noodles
- 2 tbsp. Smith Brothers Farms Unsalted Butter
- 8 oz. pesto sauce
- Salt and pepper, to taste
- BelGioioso Grated Parmesan Cheese, to taste
Bring a pot of water to boil. Add salt to boiling water, and cook fettuccine as directed. While waiting for the water to boil, heat a large skillet over medium heat. When the fettuccine is nearly finished, add butter to the hot skillet, and melt. Add zucchini noodles and sauté. Reserve one cup of the pasta cooking water, and drain fettuccine. Add fettuccine to skillet with zucchini noodles and reduce to low heat.
Toss with pesto. (Tip: if the sauce looks too thick, add the reserved pasta water by the tablespoon until desired consistency is reached.) Divide into four bowls and top with Parmesan cheese. Serve immediately.
Want to serve it cold? Swap the Parmesan for feta cheese and add some cherry tomatoes for a bright, summery pasta salad.