Zucchini Spring Pasta

Zucchini Spring Pasta

gluten-free / grain-free

2 SERVINGS

• 2 tbsp ghee

• 2 cloves garlic, minced

• 1/4 cup white wine

• 1/4 cup lemon juice

• 1 tbsp grated lemon zest

• 1 medium zucchini, cut into thin ribbons

• 1/2 cup fresh or frozen peas

• 1/2 cup chopped asparagus

• 6 oz of Cappello’s Fettuccine

• 1/2 cup shredded Parmesan cheese

• 1/4 cup pine nuts salt + pepper, to taste

In a large skillet over medium-high heat, melt ghee then sauté garlic in butter 1-2 minutes until fragrant. Reduce heat to medium and add white wine, lemon juice, and zest. Bring to a low simmer. Add zucchini ribbons, peas and asparagus to lemon butter mixture and sauté 5-7 minutes. Add pasta and sauté several minutes until combined. Top pasta with Parmesan cheese, pine nuts and salt and pepper to taste.