Fettuccine with zucchini, garlic and lemon
9 Points, Weight Watchers
Ingredients
12 oz uncooked fettucine
3 Tbsp olive oil
10 medium clove(s) , peeled and finely chopped garlic clove(s)
1 1/2 tsp (plus more for garnish – optional) crushed red pepper flakes
5 small , julienned uncooked zucchini
6 Tbsp , finely grated, divided grated pecorino romano cheese
3 Tbsp fresh lemon juice
1 Tbsp lemon zest
1/4 tsp (or to taste) kosher salt
6 Tbsp fresh breadcrumbs
4 sprig(s) , leaves only, torn fresh mint leaves
1/4 tsp , freshly cracked (or to taste) black pepper
Directions
Bring a large pot of water to a boil over high heat; season generously with salt. Place pasta in water; cook until al dente, about 7–8 minutes (2–3 minutes if using fresh pasta).
As pasta cooks, warm oil in a large sauté pan over low heat. Add garlic; cook until fragrant but not browned, about 1 minute. Stir in red pepper flakes.
Use tongs to transfer pasta to sauté pan. Add 1 cup pasta water and zucchini. Toss over low heat for about 3–5 minutes, until fettuccine has absorbed sauce and zucchini has softened slightly. Add 1/4 c cheese; toss once more. If needed, add more pasta water to loosen pasta. Stir in lemon juice and zest. Taste and adjust seasoning with salt, if desired.
To serve, evenly divide pasta among six bowls. Top each portion with 1 Tbsp bread crumbs, 1 tsp cheese, 1/6 of mint, pinch cracked black pepper and extra red pepper flakes (optional).
Nutrition
9 smart points