Make delicious fettuccine pasta with lemon and poppy seeds, as part of which also includes thin slices fried in garlic oil zucchini. With them, the dish is filled with juiciness and amazing summer tastes. And lemon zest and juice together with grated parmesan form on hot pasta amazing refreshing sauce. Pasta can be served as a self-sufficient vegetarian dish or make it a dish weekend and serve as a side dish for fish and seafood, which perfectly complement its creamy citrus flavor. the value of one serving: (4 total) Calories 440, total fat 20 g., saturated fats 9 g., proteins one 3 g., carbohydrates 52 g., fiber 5 g. cholesterol 82 mg., sodium 473 mg., sugar 4 g. Share with друзьями: 
AT ремя: 25 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr fresh fettuccine pasta
- 1 tbsp. l olive oil
- 2 garlic cloves, slightly crushed
- 2 zucchini sliced lengthwise in half and chopped semicircle
- 1 tbsp. l poppy seed
- Finely grated zest of 2 lemons
- 4 tbsp. l (60 gr.) Butter, chopped
- 1/3 Art. grated parmesan
Recipes with similar ingredients: fettuccine pasta, parmesan cheese, zucchini poppy
Recipe preparation:
- Bring salted water in a large saucepan to a boil. Вlarge frying pan with non-stick coating on a moderately strong heat olive oil and add garlic. Fry until the garlic does not turn golden, and lay it out. Add to zucchini garlic butter, salt and pepper. Stir fry until the zucchini becomes crisp-soft, about 2 minutes. Intervene poppy and remove from heat.
- Pour fettuccine paste into boiling water and cook according to with a recommendation on the package. Cast separately 1 tbsp. water in which cooked pasta, drain the rest. Return the pan to medium fire and add the paste, 0.5 tbsp. the water in which it was boiled lemon zest, butter and parmesan; salt and pepper over to taste. Bring to a boil and mix. Add the remaining 0.5 Art. water and lemon juice and cook until the sauce thickens a little, about 1 minute (pasta will continue to soak the sauce). Arrange on plates.
