FETTUCCINI WITH ZUCCHINI CREAM SAUCE

MAKES 4 SERVINGS

This recipe was created when the squash was being harvested. We had so much we needed new and innovative recipes. This was one of our favorites.

INGREDIENTS

3 tablespoons olive oil

2 tablespoons butter

5 large garlic cloves, finely minced

6 cups grated zucchini

4 tablespoons finely chopped fresh basil

Salt and freshly ground pepper to taste

2 teaspoons anchovy paste or 3 anchovy filets (optional)

1/2 cup dry white wine

1-1/2 cups heavy cream or combination heavy and light creams

1/2 teaspoon ground nutmeg

1 pound fettuccini, cooked al dente

Freshly grated Parmesan or Romano cheese (or mixture)

Heat olive oil and butter in large skillet over medium heat. Add garlic and sauté about 1 minute. Increase temperature to medium-high. Add zucchini and sauté until tender; do not brown. There should be some moisture from cooked zucchini in pan, but not too much. Add basil, salt and pepper. Add anchovy paste, if desired. Stir well. Add wine and cook until slightly reduced. Add cream and nutmeg. Cook until reduced by about half. Taste for additional seasoning. Pour over hot fettuccini and toss until well combined. Serve immediately, passing grated cheese.

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