- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Zucchini Fettucine


  • 1 pound fettuccine, regular or whole wheat
  • 4 tablespoons extra virgin olive oil (EVOO)
  • 3-4 cloves garlic, finely chopped or grated
  • Zest of 1 lemon
  • 2 medium-large or 4 small zucchini, shredded
  • Salt and freshly ground black pepper
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup chopped mint


  1. Place a large pot of water over high heat to boil the pasta. When the water reaches a boil, add a pinch of salt and drop in the pasta. Cook the pasta to al dente, according to the package directions. Drain the cooked pasta and reserve.
  2. While the pasta is working, place a large skillet over medium-low heat with four turns of the pan of EVOO, about 4 tablespoons. Add the garlic to the pan and sauté until golden, about 1 minute. Add the lemon zest to the pan and continue cooking another 30 seconds. Add the zucchini and cook until tender, 2-3 minutes. Season with salt and pepper.
  3. Toss the veggies, parsley and mint with the cooked pasta and serve.