Fettuccine with Zucchini and Onions - Giangi's Kitchen

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Fettuccine with Zucchini and Onions

Published on January 11, 2014 | Main Course

Who invented pasta was a genius. Easy, fun and with endless possibilities of preparation. A fail proof dish even for the first time ever attempt at cooking.
As I was browsing the internet this pasta dish caught my eyes.  What intrigues me was the fact that you wrap it on aluminum foil and bake it for 15 to 20 minutes. Went back to try to found it and  never found it again. After a couple of tries the recipe below is what I came up with. Tender pasta, soft zucchini and onions. The medley of flavors was delightful to the palate. A definite will prepare it again, and again.
Bon Appetit!!

2 zucchinis, cut in half and cut in matchstick size
1 small onion, peeled and thinly sliced,
1 tablespoon Olive oil
2 tablespoons Butter
1 pound Fettuccine pasta
Preheat oven at 350°.
In a large pot of boiling salted water cook the pasta until al dente.
Meanwhile in a large skillet, over medium heat, sauté the onion with the butter and olive oil. When translucent add the zucchini and continue cooking until slightly tender, 3 minutes. Turn off heat and set aside.
Drain the pasta, reserve ½ cup of cooking water. Add the pasta to the skillet with the onions and zucchini, add some of the reserved cooking water to insure the pasta is nicely moist
Place a large sheet of aluminum foil in a cookie sheet and add the pasta in the center of the aluminum foil. Cover with another sheet of aluminum foil and seal the edges well together.
Place in the hot oven and bake for 15 to 20 minutes.
Remove from the oven, open the foil – be careful quite hot – and place the content in a large pasta serving plate.
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