I picked the name just because it’s fun to say “Zucchini Fettuccine”. Go ahead, try it 3 times fast.

Get this: Garlic-infused olive oil coats warm pasta with flecks of lemon zest and fresh herbs. Grilled Zucchini and lemon-chicken top it off with savory Parmesan cheese running throughout. I’m trying to sound fancy like a menu. Is it working?

Last week I had one of those days where I was just tired and worn out and when dinner time rolled around I didn’t feel like doing anything but calling for take-out. Since my husband was working late, I ate cereal with the kiddos and called it good. (See? Sometimes I eat cereal for dinner. I just want to make that known 😉 But then 9pm rolled around and suddenly I realized my body needed food. Real food. Plus I had a hungry hubby on the way home who probably wanted something other than cereal. I wanted something warm and comforting- satisfying yet not heavy. I ran outside to my garden in my pj’s. I couldn’t see a thing, so I just reached down into the herbs and grabbed a handful of whatever I felt first. It happened to be basil and oregano. I had picked a couple of zucchini earlier in the day and I had a lemon on the counter and suddenly, this dish was born.

This isnow on my list of favorite summer meals, okay maybe my list of favorite meals ever. People are always asking me for quick weeknight dinner ideas. For those days when you don’t have a lot of time, but you don’t want to make something out of a box. This is a great one. The whole thing comes together in the amount of time it takes to boil the pasta. It’s casual enough for a quick family meal, and it’s sophisticated enough for company. Try it!

In addition to the chicken:
Oregano, Basil, olive oil, garlic, shredded
parmesan, zucchini, lemon, salt, pepper, and fettuccine.
oops, and red wine vinegar- forgot that!

Now this is a rustic dish, which means you really don’t need to measure everything, and no need to chop anything to look “pretty”. Just do it all roughly and toss together. Easy breezy!


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