Fettuccine with Zucchini

I am in love. I found this fabulous cookbook at my library a few months ago and I just keep rechecking it out. Guess it's time I got my own! This Fettuccine with Zucchini is a delicious recipe that I pulled from this cookbook out of desperation one night. It is now on regular rotation at my house. Simple. Fresh. Light. A perfect summer dish.

GATHER:
1 lb fettuccine
2 tbsp. butter
2 cloves of garlic, crushed
1 lb zucchinis (I used 1 zucchini, 1 summer squash), grated
3/4 cup freshly grated Parmesan cheese

COOK:
Cook the pasta according to package directions.

In a separate, large sauce pan, melt butter over med-low heat, until butter foams. Add in crushed garlic, cooking for 1 minute. (Be careful of burning the garlic.) Stir in the grated zucchini and cook until tender, 3-4 minutes. (I worked mine in batches as there was a lot of it for one pan. I just cooked half at a time and then set aside while the other half was cooking.)

Once fettuccine is cooked, drain completely and pour zucchini/butter sauce over pasta.

Note: I added in a few red pepper flakes, as well as a few pinches of salt, pepper and dried basil. I think this added a kick, though it was delicious without the additions.

SERVE:
I served this with a side of crusty Italian bread and black iced tea. The tea was a great compliment to the freshness of the fettuccine.