Stir the Pot #1

to taste
Salt,
ounces fettuccine
8
tablespoons butter
4
cloves garlic, finely chopped
4
/4 to 1/2 teaspoon chilli flakes, to taste
1
small zucchini, finely diced
2
of 1 lemon1
zest
cup heavy cream
1/4
cup grated Romano or Parmesan cheese
1/2
to taste
Pepper,
a pot of water to a boil over high heat. Salt the water liberally. This is how pasta gets
Bring
flavor, so don’t be shy! Most of the salt won’t end up in the pasta.
its
the pasta according to the package directions. I drain the pasta just before it’s
Cook
so it doesn’t get mushy when I add it to the vegetable pan, where it gets cooked a
finished
melt 1 tablespoon of the butter in a pan over medium heat. Add the garlic and
Meanwhile,
flakes. Let them sizzle for 30 seconds to a minute, then add the zucchini. Stir the
chilli
to coat. Cook, stirring occasionally, until some of the water has cooked off and
vegetables
veggies are tender, 5 to 7 minutes; young summer zucchini doesn’t need much cooking.
the
the fettuccine and add it to the pan, along with the remaining 3 tablespoons of
Drain
the cream, and most of the cheese. Toss the fettuccine around the pan, and add
butter,
and lots of freshly ground pepper to taste. Top with a bit more cheese and a sprinkling
salt
basil, if using, and serve immediately.
of
with permission from Good and Cheap: Eat Well on $4/Day by Leanne Brown,
Reprinted
(c) 2015. Published by Workman Publishing Company.
copyright
C R E A M Y F E T T U C I N E A L F R E D O
Serves 3 (or 2 very hungry people)
Sprinkling of finely chopped fresh basil, optional
little more.
Add the lemon zest and stir.
Recipe Notes