Corn and Zucchini Fettuccine
Submitted by Mallory Magee
About the cook: I am a college student, who loves to cook anything. I am a fitness professional so health is important but I also believe that a little bit of butter and sugar never hurt anybody!
About the dish: This is a garlic buttery light summer pasta.
National Origin: Italian
Estimated Time: Under 30 Minutes
1 Tbs olive oil
1 zucchini cut into semi circles
1 cup corn
3 cloves garlic
3 Tbs butter
sauté garlic, zucchini and corn in olive oil, until the zucchini becomes tender but still firm and the corn begins to caramelize.
then in an alternate pot of boiling water cook fresh fettuccine for 2 minutes.
add pasta to the saute pan add butter and turn pasta through the vegetables