A delightful pasta dish featuring zucchini, aromatic herbs, and a touch of garlic-infused olive oil.
Steam the zucchini until tender, about 5 minutes, then set aside.
Cut the zucchini into uniform slices for even cooking.
Bring a large pot of salted water to a boil.
Use plenty of water to prevent the pasta from sticking.
Heat the olive oil in a small saucepan over low heat and add the garlic. Cook gently until the garlic is golden and aromatic, about 10 minutes. Remove from heat.
Keep the heat low to avoid burning the garlic.
Cook the fettuccine in the boiling water until al dente, then drain.
Reserve some pasta water to adjust the sauce later if needed.
Combine the cooked pasta, zucchini, garlic oil, Parmesan cheese, parsley, and basil in a serving dish. Toss well to coat.
Mix gently to avoid breaking the zucchini slices.
Serve immediately, garnished with additional Parmesan cheese and freshly ground pepper.
Serve with a side of crusty bread for a complete meal.
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