Zucchini Provolone Pasta

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 4 people

Author: Giangi Townsend

6 ingredients – 15 minutes of preparation. I love the simplicity, and is perfect for every work night dinner.

Ingredients

1 pound fettuccine pasta 1 pound fettuccine pasta
2 tablespoons olive oil 2 tablespoons olive oil
3 zucchini 3 zucchini, cleaned and sliced in ¼ inch rounds
2 garlic cloves 2 garlic cloves, peeled. and core removed
2 tablespoons parmesan cheese 2 tablespoons grated parmesan. cheese
1½ cup smoked provolone cheese 1½ cup smoked provolone cheese grated with no lumps
Salt and Pepper Salt and Pepper
Basil Basil leaves (optional)

Instructions

In a large skillet over medium-high heat, add the olive oil with the garlic and bring to warm hot but not smoking. Add the zucchinis and cook until golden turning them over often. Remove the garlic as soon as it turns golden and discard.
Meanwhile cook the pasta in a large pot of salted water and remove 2 minutes prior to al dente according to packaging cooking time. Add them to the large skillet with the zucchinis with the help of kitchen thongs.
Add all the cheese to the skillet. Add some water to slowly continue the cooking and melting the cheese. Continue stirring until all the cheese is melted and the pasta is ready. Add more cooking water as you go along to keep the pasta moist
Grind a couple of rounds of black pepper, salt if needed, and serve hot.
Optional: cut up pieces of basil and more provolone

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.